Print

Garlic Butter Shrimp and Rice Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 15 reviews

This Garlic Butter Shrimp and Rice recipe features juicy, extra-large shrimp sautéed in a rich garlic butter sauce, combined with fluffy rice, and finished with creamy parmesan cheese and fresh parsley. Ready in just 20 minutes, it’s a quick and flavorful dish perfect for a weeknight dinner.

Ingredients

Rice

  • 1 cup Minute rice (or dry rice, cooked according to package directions)

Garlic Butter Shrimp

  • 6 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 12 to 16 ounces extra large shrimp, peeled and deveined, tails on or off
  • ¼ cup shredded parmesan cheese
  • 3 tablespoons skim milk
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • Salt and fresh ground black pepper, to taste
  • Shredded parmesan cheese, for garnish (optional)

Instructions

  1. Cook the rice: Prepare the rice according to the directions on the package. If using Minute rice, it will be quick and easy to prepare.
  2. Make the garlic butter: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and cook for 2 to 3 minutes, stirring very frequently, until the garlic is lightly browned but not burnt. Lower the heat if the garlic browns too quickly to avoid bitterness.
  3. Add shrimp and rice: Stir the shrimp into the skillet and cook for about 2 minutes, or until the shrimp turn pink and opaque, stirring frequently. Then add the prepared rice to the skillet and mix well to combine all ingredients.
  4. Make it creamy: Add the shredded parmesan cheese, skim milk, chopped parsley, salt, and freshly ground black pepper to the skillet. Stir well and cook for 1 to 2 minutes until the mixture is creamy and heated through.
  5. Garnish and serve: Remove the skillet from heat. Garnish the dish with additional shredded parmesan cheese and fresh parsley if desired, then serve immediately.

Notes

  • Use fresh, good-quality shrimp for the best flavor; peeled and deveined shrimp save time. If using frozen shrimp, thaw properly before cooking.
  • Shrimp cook very quickly—just a few minutes. Overcooking makes them rubbery. They are done when they turn pink and opaque.
  • Be careful not to burn the garlic when making garlic butter; burnt garlic gives a bitter taste.
  • For variety, consider adding scallops or white fish chunks to the dish.
  • You can substitute rice with quinoa, couscous, or pasta if preferred.
  • For a spicy kick, add a pinch of red pepper flakes or cayenne pepper to the garlic butter.

Find it online: https://recipesbyliza.com/garlic-butter-shrimp-and-rice-recipe/