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–+ servings
creamy garlic butter shrimp and rice 298177340

Perfect Creamy Garlic Butter Shrimp and Rice

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Rich, saucy creamy garlic butter shrimp and rice! Tender shrimp in a luscious sauce over fluffy herb rice. An elegant, quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Main Course
Cuisine: American, French, Italian, Mediterranean
Calories: 590.76
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 lb Shrimp (peeled, deveined, tails removed)
  • 4 Tbsp Butter (unsalted)
  • 4 cloves Garlic (minced)
  • 3/4 cup Heavy cream (or crème fraîche)
  • 1/3 cup Fresh parsley (finely chopped)
  • 2 Tbsp Fresh dill (optional, chopped)
  • 3 cups Cooked jasmine or basmati rice
  • 1 Tbsp Olive oil
  • 2 Tbsp Meyer lemon juice (fresh)
  • 1 tsp Salt (or to taste)
  • 1/2 tsp Black pepper (freshly ground)

Method
 

  1. Prepare the rice and herbs.
  2. Combine cooked rice with 2 tablespoons parsley, 1 tablespoon dill, ½ teaspoon salt, and a drizzle of olive oil. Fluff with a fork and keep warm.
  3. Sauté the garlic.
  4. Melt 2 tablespoons butter with 1 tablespoon olive oil in a large skillet over medium heat.
  5. Add minced garlic; cook for 30 seconds, stirring constantly until fragrant.
  6. Cook the shrimp.
  7. Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper.
  8. Add the shrimp in a single layer; cook for 2 minutes per side until opaque and pink. Transfer to a plate.
  9. Build the cream sauce.
  10. Reduce heat to low. Melt the remaining 2 tablespoons butter in the skillet.
  11. Pour in heavy cream; stir, scraping up any browned bits. Simmer for 3–4 minutes until slightly thickened.
  12. Finish the dish.
  13. Return the shrimp to the pan; stir to coat them in the sauce.
  14. Add the remaining parsley, dill, and lemon juice; adjust seasoning with salt and pepper as needed.
  15. Assemble the bowls.
  16. Divide the herb rice among four bowls.
  17. Top with the shrimp and drizzle with extra cream sauce.
  18. Garnish with the reserved herbs and a lemon wedge.

Nutrition

Calories: 590.76kcalProtein: 38.5gFat: 31.21gCholesterol: 411.2mgSodium: 856.61mgFiber: 0.8gSugar: 1.37g

Notes

Ingredient Swaps: I've found that if you don't have fresh dill on hand, simply increasing the amount of fresh parsley still makes this dish incredibly vibrant and delicious.
Storage Instructions: