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Irresistible Creamy Garlic Butter Shrimp with Steamed Rice

Creamy Garlic Butter Shrimp with Steamed Rice
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This buttery garlic shrimp transforms simple ingredients into something truly spectacular in just 25 minutes. Plump, succulent shrimp bathe in a velvety garlic butter sauce that’s rich enough to feel indulgent yet quick enough for any weeknight dinner.

Ingredients

  • 300g (10 oz) raw shrimp, peeled and deveined (tails on or off)
  • 4 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 150 ml heavy cream
  • 2 tablespoons grated parmesan (optional for richness)
  • 1 tablespoon chopped fresh parsley
  • Salt & freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 cup basmati or jasmine rice
  • 2 cups water
  • Pinch of salt

Instructions

  1. Rinse the basmati rice under cold water until the water runs clear, then combine with 2 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until tender and fluffy.
  2. Pat the shrimp dry with paper towels and season with salt and freshly ground black pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until they turn pink and form a slight C-shape. Remove to a plate and set aside.
  4. Reduce the heat to medium-low and add the butter to the same pan. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
  5. Pour in the heavy cream, stirring continuously to incorporate any browned bits from the pan bottom. Bring to a gentle simmer and cook for 2-3 minutes until the sauce begins to thicken slightly.
  6. Stir in the grated parmesan (if using) until melted and fully incorporated into the sauce. Return the shrimp to the pan and gently toss to coat in the creamy garlic sauce, cooking for another minute.
  7. Fluff the cooked rice with a fork and divide between serving plates. Top with the creamy garlic butter shrimp and spoon extra sauce over the rice.
  8. Garnish with freshly chopped parsley and serve immediately.

Notes

  • Dry shrimp thoroughly: Pat shrimp completely dry with paper towels before cooking to achieve that beautiful golden sear.
  • Watch the garlic closely: Garlic burns in seconds, keep the heat medium-low.
  • Temperature matters for cream: Allow heavy cream to come to room temperature before adding to the hot pan.
  • Rest rice after cooking: Let your basmati rice stand covered for 5 minutes after cooking before fluffing.
  • Adjust sauce thickness: If your sauce is too thin, simmer a minute longer; if too thick, add a tablespoon of the starchy rice cooking water.
  • Serve immediately: This dish is at its absolute peak within minutes of finishing.

Nutrition

Find it online: https://www.kitchenmomy.com/creamy-garlic-butter-shrimp-with-steamed-rice-2/