Directions
- Cook the Rice
Rinse rice under cold water until water runs clear. In a pot, bring water, butter, and salt to a boil. Add rice, cover, and simmer 12–15 minutes until tender and fluffy. Keep warm while preparing the shrimp. - Sauté the Shrimp
In a large skillet, melt 3 tbsp butter over medium-high heat. Add garlic and sauté 30 seconds until fragrant. Add shrimp, season with salt, pepper, and optional chili flakes. Cook 2–3 minutes per side until pink and opaque. Squeeze lemon juice over the shrimp, remove from the pan, and set aside. - Make the Creamy Garlic Parmesan Sauce
In the same skillet, melt 1 tbsp butter. Add minced garlic and sauté lightly. Pour in cream, stir gently, then add Parmesan and herbs. Simmer 2–3 minutes until sauce thickens and becomes glossy. - Combine Shrimp & Sauce
Return the shrimp to the skillet and coat in the creamy sauce. Simmer 1 minute to allow flavors to meld. - Serve
Spoon hot rice into bowls and top with creamy garlic butter shrimp. Garnish with chopped parsley and extra Parmesan cheese. Serve immediately for maximum flavor and creaminess.
Recipe Details
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Servings: 3–4
- Difficulty level: Easy
Variations & Substitutions
- Substitute shrimp with scallops or lobster chunks for a seafood twist.
- Use coconut milk instead of cream for a dairy-free version.
- Add sautéed spinach, peas, or roasted bell peppers for extra color and nutrients.
- Serve over cauliflower rice for a low-carb alternative.
Serving Suggestions
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