Ingredients
Scale
- 500g (1 lb) large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp butter
- Salt & black pepper, to taste
- 4 cloves garlic, minced
- 1 tsp paprika
- ½ tsp chili flakes (optional)
- 1 cup heavy cream (or cooking cream)
- ½ cup chicken broth (or seafood stock)
- ½ cup grated Parmesan cheese
- 1 tbsp butter
- 1 tbsp flour (optional, for thickening)
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
- 2 cups cooked jasmine or basmati rice
Instructions
- Cook rice according to package directions. Fluff with a fork and keep warm.
- Heat olive oil and butter in a skillet over medium-high heat. Add shrimp, season with salt, pepper, paprika, and chili flakes. Sear 1–2 minutes per side until pink. Remove from pan.
- Melt 1 tbsp butter in the same pan and sauté garlic for 30 seconds. (Optional: whisk in flour.)
- Add chicken broth and cream, stir and simmer for 2–3 minutes.
- Stir in Parmesan cheese until smooth. Add lemon juice and parsley. Adjust seasoning.
- Return shrimp to pan, toss in sauce, cook 1–2 minutes until heated through.
- Spoon creamy garlic shrimp over rice and garnish with parsley or lemon.
Notes
- For extra flavor, add a pinch of red pepper flakes for heat.
- Use shrimp tails-on for presentation if desired.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American