Creamy Garlic Butter Shrimp with Herbed Rice 🌿✨

 

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 2

Calories per Serving: ~580 kcal

📝 Ingredients

🍤 250 g (about 9 oz) large shrimp, peeled and deveined

🧄 3 garlic cloves, minced

🧈 2 tbsp unsalted butter

🥄 1 tbsp olive oil

🥛 120 ml (1/2 cup) heavy cream

🧂 Salt and freshly ground black pepper, to taste

🍋 Juice of 1/2 lemon

🌿 1 tbsp chopped fresh parsley (plus more for garnish)

🌿 1/2 tsp dried Italian herbs or thyme

🍚 1 cup long-grain white rice

🧂 1/2 tsp salt (for rice)

🌿 Optional: 1 tbsp chopped parsley for rice garnish

👩‍🍳 Instructions

Cook the rice: Rinse and cook the rice with 2 cups water

and 1/2 tsp salt. Bring to a boil, reduce heat, cover, and

simmer for 12–15 minutes. Fluff and set aside.

Sauté the shrimp: Heat olive oil and 1 tbsp butter in a

skillet over medium-high heat. Add shrimp and cook 1–2

minutes per side until pink and opaque. Remove and set

aside.

Make the sauce: In the same pan, melt remaining butter.

Sauté garlic for 30 seconds until fragrant.

Add cream & flavor: Pour in the cream, herbs, lemon

juice, salt, and pepper. Simmer gently for 2–3 minutes to

thicken slightly.

Combine shrimp and sauce: Return shrimp to the pan.

Toss to coat and simmer another 1–2 minutes until

everything is heated through.

Serve: Plate the herbed rice and spoon the creamy shrimp

over. Garnish with chopped parsley and extra black

pepper.

💡 Notes & Variations

Swap shrimp for scallops or chicken breast strips.

Add a pinch of chili flakes for heat.

For lighter cream, substitute with half-and-half or

coconut cream.