Description
This Creamy Garlic Butter Shrimp Bowl with Herb Rice is a delightful one-pan dish featuring succulent shrimp cooked in a rich garlic butter cream sauce, served over fragrant herb-infused rice. With tender shrimp, a parmesan cream sauce, and fresh herbs, this recipe is perfect for a comforting and elegant weeknight dinner.
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 to enhance its flavor.
- Cook the rice: Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.
- Add herbs to rice: Stir in half of the chopped parsley and thyme into the cooked rice. Fluff the rice with a fork, then keep it warm.
- Sauté garlic: In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Cook shrimp: Add shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes per side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
- Make 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 Parmesan cheese until the sauce becomes smooth and creamy.
- Toss shrimp with sauce: Return the shrimp to the skillet and toss them in the sauce. Cook for an additional 1-2 minutes to heat through.
- Finish with lemon and parsley: Remove the skillet from heat, drizzle the lemon juice over the shrimp, and garnish with the remaining chopped parsley.
- Serve: Plate the creamy garlic butter shrimp on top of the herb rice and serve immediately.
Notes
- Use fresh shrimp for the best flavor and texture; if using frozen, thaw fully before cooking.
- Adjust garlic quantity based on your preference for a stronger or milder garlic flavor.
- For a lighter version, substitute heavy cream with half-and-half or coconut milk, though the sauce will be less rich.
- Can be served with steamed vegetables or a fresh salad for a complete meal.
- Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
