Creamy Garlic Butter Shrimp with Rice

why make this recipe

This dish is quick, creamy, and full of garlic flavor. It cooks fast and feels like a restaurant meal at home. The sauce makes plain rice taste rich. If you like simple garlic dishes, try the one-pot creamy garlic pasta for another easy meal idea.

introduction

This recipe shows how to make creamy garlic butter shrimp served with rice. It uses common ingredients and takes about 20 minutes active time. The shrimp cooks fast and the sauce is smooth and rich. The meal works for weeknights or a small dinner.

how to make Creamy Garlic Butter Shrimp with Rice

1. Rinse rice and cook it first so it is ready when the shrimp is done.
2. Sear shrimp quickly in oil and butter, then remove them so they do not overcook.
3. Use the same pan to cook garlic, then add cream and broth to make the sauce. Stir in Dijon if you like a bit of tang.
4. Return shrimp to the pan to warm in the sauce. Season and finish with parsley.
   If you prefer a meat option or want a slow-cook idea, check this garlic butter beef bites for a change.

Ingredients :

• 300g shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 3 garlic cloves, finely minced
• 1/2 cup heavy cream
• 1/4 cup chicken or vegetable broth
• 1/4 tsp Dijon mustard (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp chopped parsley
• 1/2 cup jasmine or basmati rice (uncooked)
• 1 cup water
• Pinch of salt

Directions :

1. Rinse rice under cold water. Combine with water and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until fluffy.
2. Heat olive oil and butter in a skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until just pink. Remove and set aside.
3. In the same pan, lower heat to medium. Add minced garlic and sauté for 30 seconds. Pour in cream and broth, stir in Dijon (if using), and simmer for 2–3 minutes until slightly thickened.
4. Return shrimp to the skillet, toss to coat, and cook for 1–2 minutes more until heated through. Season with salt and black pepper.
5. Serve shrimp and sauce next to a scoop of rice, garnished with parsley and extra cracked black pepper.

how to serve Creamy Garlic Butter Shrimp with Rice

Spoon rice onto plates and ladle shrimp and sauce beside it. Garnish with more parsley and a lemon wedge if you like. For another creamy rice option, try the creamy smothered chicken and rice as a side idea or alternate meal.

how to store Creamy Garlic Butter Shrimp with Rice

Cool the shrimp and rice to room temperature within two hours. Place in airtight containers. Store in the fridge for up to 2 days. Reheat gently on low heat or in the microwave until warm. Do not freeze cooked shrimp in cream sauce; texture will change.

tips to make Creamy Garlic Butter Shrimp with Rice

• Pat shrimp dry before cooking so they sear well.
• Cook shrimp just until pink to avoid toughness.
• Warm the cream slightly before adding to the pan to help the sauce come together.
• Taste and adjust salt at the end.
• Use fresh parsley for best color and flavor.

variation (if any)

• Add a squeeze of lemon or a pinch of red pepper flakes for brightness or heat.
• Swap heavy cream for half-and-half for a lighter sauce (it will be thinner).
• Add vegetables like spinach or peas to the sauce for more color and nutrition.

FAQs

Q: Can I use frozen shrimp?
A: Yes. Thaw fully and pat dry before cooking.

Q: Can I make this dairy-free?
A: Use a dairy-free cream or full-fat coconut milk and dairy-free butter or extra olive oil.

Q: How long does the sauce keep?
A: Keep sauce with shrimp in the fridge up to 2 days. Reheat gently.

Q: Can I use a different grain than rice?
A: Yes. Quinoa or couscous work, though cook times and liquid amounts differ.

Conclusion

If you want a similar creamy garlic shrimp idea, see this recipe: Creamy Garlic Shrimp – Ahead of Thyme.

Creamy Garlic Butter Shrimp with Rice

A quick and creamy dish featuring succulent shrimp in a rich garlic sauce served over fluffy rice. Perfect for weeknights or special dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American, Seafood

Calories: 450

Ingredients Method Notes

Ingredients

  

For the shrimp

• 300 g shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 3 cloves garlic, finely minced
• 1/2 cup heavy cream
• 1/4 cup chicken or vegetable broth
• 1/4 tsp Dijon mustard (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp chopped parsley For garnish

For the rice

• 1/2 cup jasmine or basmati rice (uncooked)
• 1 cup water
• Pinch of salt

Method

 

Cooking the rice

1. Rinse rice under cold water. Combine with water and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until fluffy.

Cooking the shrimp

1. Heat olive oil and butter in a skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until just pink. Remove and set aside.
2. In the same pan, lower heat to medium. Add minced garlic and sauté for 30 seconds. Pour in cream and broth, stir in Dijon (if using), and simmer for 2–3 minutes until slightly thickened.
3. Return shrimp to the skillet, toss to coat, and cook for 1–2 minutes more until heated through. Season with salt and black pepper.

Serving

1. Serve shrimp and sauce next to a scoop of rice, garnished with parsley and extra cracked black pepper.

Notes

Pat shrimp dry before cooking to ensure they sear well. Warm the cream slightly before adding to the pan to help the sauce come together. Adjust salt to taste at the end. For best flavor, use fresh parsley.