Description
A delicious and creamy Garlic Butter Shrimp Bowl served over flavorful herb-infused rice. This quick and easy recipe features succulent shrimp sautéed in a rich garlic butter and Parmesan cream sauce, complemented by a fragrant blend of parsley and thyme in tender rice. Perfect for a satisfying dinner that can be ready in just 35 minutes.
Ingredients
Scale
Shrimp and Sauce
- 1 lb large shrimp, peeled and deveined
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Juice of 1/2 lemon
Herb Rice
- 1 cup long grain white rice
- 2 cups chicken broth
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 tablespoon olive oil
Instructions
- Toast the Rice: In a medium saucepan, heat olive oil over medium heat. Add rice and toast for 2 minutes, stirring occasionally to prevent burning and to enhance the rice’s nutty flavor.
- Cook the Rice: Pour in the chicken broth and bring to a boil. Once boiling, reduce heat to low, cover the saucepan, and simmer for 15-18 minutes until the rice is tender and all the liquid has been absorbed.
- Finish the Herb Rice: Stir in half of the chopped parsley and thyme into the cooked rice gently. Fluff the rice with a fork to separate the grains and keep it warm.
- Sauté Garlic: In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Cook the Shrimp: Add the shrimp to the skillet and season with salt and pepper. Cook each side for 2-3 minutes or until shrimp turn pink and opaque. Remove them from the skillet and set aside.
- Prepare the Cream Sauce: Lower the heat to low and add the remaining 1 tablespoon of butter along with the heavy cream to the skillet. Stir in the Parmesan cheese continuously until the sauce becomes smooth and creamy.
- Combine Shrimp with Sauce: Return the cooked shrimp to the skillet, toss them in the creamy sauce to coat thoroughly, and cook for an additional 1-2 minutes to warm through.
- Finish and Garnish: Remove the skillet from heat, drizzle fresh lemon juice over the shrimp, and sprinkle the remaining parsley for garnish.
- Serve: Plate the creamy garlic butter shrimp over the warm herb rice bowls and serve immediately for a wholesome and flavorful meal.
Notes
- You can substitute heavy cream with half-and-half or coconut cream for a lighter or dairy-free option, though the sauce may be less rich.
- For extra flavor, add a pinch of crushed red pepper flakes when sautéing the garlic.
- If fresh herbs are unavailable, dried herbs can be used; use about one-third the amount of fresh herbs.
- Be careful not to overcook the shrimp to keep them tender and juicy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid drying out the shrimp.
