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Creamy Garlic Butter Shrimp with Rice

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Total Time: 35 minutes
Active Prep Time: 15 minutes | Cook Time: 20 minutes
Difficulty: Easy
Intensity: Low to Medium (Simple techniques, mostly stovetop)
Servings: 4
Lasts: Refrigerate in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of broth or cream.

A Restaurant-Quality Meal in 35 Minutes

Imagine plump, succulent shrimp swimming in a rich, velvety sauce fragrant with garlic and Parmesan, all served over a bed of fluffy rice. This Creamy Garlic Butter Shrimp recipe delivers that luxurious restaurant experience, but it’s deceptively simple to make in your own kitchen. It’s the perfect dish for a quick yet impressive weeknight dinner or a relaxed weekend feast. The key is building layers of flavor: golden shrimp, aromatic garlic, a splash of wine, and a creamy finish that brings it all together.

Ingredients

For the Shrimp & Sauce:

  • 1.5 lbs (680g) large shrimp, peeled and deveined (tail-on or off)

  • 1 tsp paprika

  • ½ tsp salt, plus more to taste

  • ½ tsp black pepper

  • 3 tbsp unsalted butter, divided

  • 4-5 large garlic cloves, minced

  • ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc) or substitute with low-sodium chicken broth

  • 1 cup heavy cream

  • 1 cup freshly grated Parmesan cheese

  • ¼ cup fresh parsley, finely chopped (plus more for garnish)

  • 1 tbsp fresh lemon juice

For the Rice:

  • 1 cup long-grain white rice (like Jasmine or Basmati)

  • 2 cups water or low-sodium chicken broth

  • 1 tbsp butter or olive oil

  • ½ tsp salt

Equipment:

  • Medium saucepan with lid

  • Large skillet or sauté pan

  • Tongs

  • Measuring cups and spoons

  • Microplane or box grater (for Parmesan)

Step-by-Step Instructions

1. Cook the Rice (20 minutes)

  • In a medium saucepan, combine the rice, water or broth, 1 tbsp butter, and ½ tsp salt.

  • Bring to a boil over high heat. Once boiling, immediately reduce the heat to the lowest setting and cover tightly with a lid.

  • Cook, undisturbed, for 18 minutes. Remove from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork. This will be ready just as you finish the shrimp sauce.

2. Prepare & Season the Shrimp (5 minutes)

  • While the rice cooks, pat the shrimp very dry with paper towels. This ensures a good sear.

  • In a bowl, toss the shrimp with paprika, ½ tsp salt, and black pepper until evenly coated.

3. Sear the Shrimp (3-4 minutes)

  • Heat a large skillet over medium-high heat. Add 1 tablespoon of butter.

  • Once the butter is hot and foaming, add the shrimp in a single layer (cook in batches if needed to avoid crowding).

  • Sear for 1-2 minutes per side, just until they turn pink and opaque. They do not need to be fully cooked through yet.

  • Remove the shrimp immediately to a plate and set aside.

4. Build the Creamy Garlic Sauce (8-10 minutes)

  • Reduce the skillet heat to medium. Add the remaining 2 tablespoons of butter.

  • Add the minced garlic and sauté for 45-60 seconds until fragrant, being careful not to let it burn.

  • Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2-3 minutes until reduced by half.

  • Stir in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes to thicken slightly.

  • Reduce heat to low. Gradually whisk in the grated Parmesan cheese until completely melted and the sauce is smooth.

  • Stir in the fresh parsley and lemon juice. Taste and adjust seasoning with salt and pepper if needed.

5. Finish & Serve (2 minutes)

  • Return the seared shrimp (and any accumulated juices) to the skillet. Gently toss to coat in the sauce and heat through for 1-2 minutes until the shrimp are fully warmed.

Plating & Presentation

Spoon a generous portion of the fluffy rice onto a warm plate or shallow bowl. Ladle the creamy shrimp and sauce over the rice, ensuring each serving gets plenty of sauce. Garnish with an extra sprinkle of fresh parsley and a light dusting of black pepper or paprika. For an elegant touch, serve with a lemon wedge on the side.

Nutrition Information

Per serving (¼ of recipe, includes rice). Note: Nutritional values are estimates and can vary based on specific ingredients used.

  • Calories: ~720 kcal

  • Total Fat: 42g

    • Saturated Fat: 25g

  • Cholesterol: 355mg

  • Sodium: 980mg

  • Total Carbohydrates: 42g

    • Dietary Fiber: 1g

    • Sugars: 3g

  • Protein: 38g

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