Dinner

Creamy Garlic Butter Shrimp with Rice Recipe

ByMarina Montclair December 13, 2025December 13, 2025

Introduction

This Creamy Garlic Butter Shrimp with Rice is a quick and flavorful dish that’s perfect for any night of the week. Succulent shrimp are cooked in a rich garlic butter sauce and served over warm, fluffy rice for a comforting meal.

A close-up view of a white plate holding cooked rice on the left side, with finely chopped green herbs sprinkled on top. On the right side, there is a creamy orange-colored sauce with a smooth texture, covered with cooked shrimp arranged in a scattered pattern. The shrimp are orange-pink with a slightly crispy surface and are garnished evenly with small green herb pieces. The background surface has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb shrimp, peeled and deveined
2 tbsp butter, divided
4 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
1/2 cup heavy cream or half-and-half
1/3 cup parmesan, freshly grated
1 tsp lemon juice (optional)
2 cups cooked rice (white, brown, or cauliflower)
Fresh parsley or green onion, for garnish

Instructions

Step 1: Season the shrimp with salt, black pepper, and paprika evenly.
Step 2: Heat 1 tablespoon of butter in a skillet over medium-high heat. Sear the shrimp until pink and cooked through, about 2–3 minutes per side. Remove shrimp from the pan and set aside.
Step 3: Lower the heat to medium. Add the remaining tablespoon of butter and minced garlic to the skillet. Sauté until fragrant, about 1 minute.
Step 4: Stir in the heavy cream, grated parmesan, and lemon juice if using. Let the sauce simmer gently until it thickens slightly.
Step 5: Return the cooked shrimp to the skillet and toss them in the creamy sauce. Cook for an additional 1–2 minutes to heat through.
Step 6: Serve the creamy garlic butter shrimp over warm cooked rice. Garnish with fresh parsley or green onion and enjoy!

Tips & Variations

For extra flavor, add a pinch of red pepper flakes when sautéing garlic for a subtle kick.
Use half-and-half instead of heavy cream for a lighter sauce.
Swap parmesan for Pecorino Romano for a sharper taste.
Serve with cauliflower rice to keep it low-carb and gluten-free.
Make sure not to overcook the shrimp to keep them tender and juicy.

Storage

Store leftover shrimp and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent the cream sauce from separating. Store cooked rice separately to avoid it becoming soggy, and reheat just before serving.

How to Serve

The image shows a white plate with a curved edge on a white marbled surface. On one side of the plate, there is a mound of white rice sprinkled with green herbs. Next to the rice, there are about ten cooked shrimp, orange in color with visible seasoning, placed in a thick creamy sauce that is light orange and speckled with green herbs. The shrimp and sauce cover the other half of the plate, creating a nice contrast with the rice. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Thaw them completely and pat dry before seasoning and cooking to ensure proper searing and flavor.

What can I substitute for parmesan cheese?

If you don’t have parmesan, Pecorino Romano or Asiago cheese work well as substitutes. You can also omit it, but the sauce will be less rich and flavorful.