Creamy Garlic Butter Shrimp with Rice

Instructions

1. Cook the rice

Rinse the rice under cold water until the water runs clear. This removes excess starch and helps keep the grains fluffy. In a saucepan, bring the water or broth to a boil with the salt and optional butter. Add the rice, stir once, then cover and reduce to a gentle simmer. Cook for 12–15 minutes until the liquid is absorbed and the rice is tender. Remove from heat and keep covered to stay warm.

2. Sauté the shrimp

Heat a large skillet over medium-high heat and melt the butter until foamy. Add the minced garlic and cook for about 30 seconds, just until fragrant. Add the shrimp in a single layer and season with salt, pepper, and chili flakes if using. Cook for 2–3 minutes per side until the shrimp turn pink, opaque, and slightly golden at the edges.

Finish with a squeeze of fresh lemon juice, then remove the shrimp from the pan and set aside. This prevents overcooking while you prepare the sauce.

3. Make the creamy garlic sauce

In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the extra garlic and sauté gently, stirring constantly to avoid browning. Pour in the heavy cream and stir, scraping up any flavorful bits from the pan.

Add the Parmesan cheese, herbs, salt, and pepper. Simmer gently for 2–3 minutes, stirring often, until the sauce thickens slightly and becomes glossy and smooth.

4. Combine everything