Creamy Garlic Butter Shrimp with Steamed Rice 🌿🧄

 

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 2

Calories: ~620 kcal per serving

🛒 Ingredients

For the Shrimp in Garlic Cream Sauce:

🍤 300g (10 oz) raw shrimp, peeled & deveined

🧄 3 garlic cloves, minced

🧈 2 tbsp unsalted butter

🥄 1 tbsp olive oil

🥄 150 ml (2/3 cup) heavy cream

🌿 1 tsp dried parsley or mixed herbs

🧂 Salt & black pepper, to taste

🍋 Optional: Squeeze of lemon juice for brightness

🌿 Fresh parsley, chopped (for garnish)

For the Rice:

🍚 1 cup basmati or long grain rice

💧 2 cups water

🧂 Pinch of salt

👩‍🍳 Instructions

Cook the Rice:

Rinse the rice under cold water until it runs clear.

Combine with 2 cups water and a pinch of salt in a

saucepan. Bring to a boil, then reduce heat to low, cover,

and simmer for 12–15 minutes. Fluff and keep warm.

Prepare the Shrimp:

Pat shrimp dry and season lightly with salt and black

pepper.

Sauté the Garlic:

Heat olive oil and butter in a large skillet over medium

heat. Add garlic and cook for 1 minute until fragrant but

not browned.

Cook the Shrimp:

Add the shrimp to the pan and cook for 1–2 minutes per

side until pink and cooked through. Remove and set

aside.

Make the Cream Sauce:

In the same pan, pour in the cream and dried herbs. Bring

to a gentle simmer for 2–3 minutes until slightly

thickened.

Combine & Finish:

Return shrimp to the pan and coat in the sauce. Simmer

for 1–2 more minutes. Taste and adjust seasoning. Add

a squeeze of lemon juice if desired.

Serve:

Plate the rice and spoon the creamy garlic butter shrimp

alongside. Garnish with fresh parsley and serve hot!

💡 Tips & Variations

Add a pinch of chili flakes for a spicy kick.

Swap rice for pasta or crusty bread for dipping.