Can I use frozen shrimp?

Absolutely! Just thaw them completely and pat dry before cooking. Too much water = soggy shrimp (and we don’t want that).

Can I make this lighter?

Yes! Swap heavy cream for half-and-half or a lighter cooking cream. The sauce will be less rich but still tasty.

What rice works best?

Jasmine and basmati are perfect because they’re light and fluffy. But honestly, any rice you love will work.

How long do leftovers last?

Store leftovers in an airtight container in the fridge for up to 2 days . Reheat gently so the sauce doesn’t separate.

Definitely! Spinach, mushrooms, or even broccoli fit right in and soak up that creamy garlic goodness.

Creamy Garlic Shrimp with Rice – 7 Irresistible Tips

Name: Creamy Garlic Shrimp with Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 500g (1 lb) large shrimp, peeled and deveined; 1 tbsp olive oil; 2 tbsp butter (divided); Salt & black pepper, to taste; 4 cloves garlic, minced; 1 tsp paprika; ½ tsp chili flakes (optional); 1 cup heavy cream; ½ cup chicken broth (or seafood stock); ½ cup grated Parmesan cheese; 1 tbsp flour (optional); 1 tbsp lemon juice; 2 tbsp chopped parsley; 2 cups cooked jasmine or basmati rice

Description

Creamy Garlic Shrimp with Rice is a rich, buttery, and flavor-packed dinner made with juicy shrimp simmered in a garlic Parmesan cream sauce, served over fluffy rice. Ready in just 25 minutes, it’s the perfect quick and comforting meal for busy weeknights.

Ingredients

Scale

500g (1 lb) large shrimp, peeled and deveined
1 tbsp olive oil
2 tbsp butter (divided)
Salt & black pepper, to taste
4 cloves garlic, minced
1 tsp paprika
½ tsp chili flakes (optional)
1 cup heavy cream
½ cup chicken broth (or seafood stock)
½ cup grated Parmesan cheese
1 tbsp flour (optional)
1 tbsp lemon juice
2 tbsp chopped parsley
2 cups cooked jasmine or basmati rice

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Instructions

Cook rice according to package instructions. Fluff and keep warm.
Heat olive oil and 1 tbsp butter in a skillet over medium-high heat.
Season shrimp with salt, pepper, paprika, and chili flakes. Cook 1–2 minutes per side until pink. Remove and set aside.
In the same pan, melt remaining butter and sauté garlic for 30 seconds.
(Optional) Whisk in flour for a thicker sauce.
Add chicken broth and cream. Simmer for 2–3 minutes.
Stir in Parmesan cheese until smooth.
Add lemon juice and parsley. Adjust seasoning.
Return shrimp to the pan and cook 1–2 minutes.
Serve over rice and garnish with parsley or lemon.

Notes

Add extra chili flakes for more heat.

Use fresh Parmesan for best flavor and texture.

Shrimp cook quickly—avoid overcooking to keep them tender.

Store leftovers in the fridge for up to 2 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 2g
Sodium: 620mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 28g
Cholesterol: 210mg