Dinner

Creamy Garlic Butter Shrimp with Rice Recipe

ByZoe Lane December 14, 2025December 14, 2025

Introduction

This Creamy Garlic Butter Shrimp with Rice is a quick and delicious meal perfect for busy weeknights. Succulent shrimp are cooked in a rich garlic butter sauce with a touch of cream and parmesan, served over fluffy rice for a comforting dish everyone will love.

A close-up view of a white plate holding cooked rice on the left side, with finely chopped green herbs sprinkled on top. On the right side, there is a creamy orange-colored sauce with a smooth texture, covered with cooked shrimp arranged in a scattered pattern. The shrimp are orange-pink with a slightly crispy surface and are garnished evenly with small green herb pieces. The background surface has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb shrimp, peeled and deveined
2 tbsp butter, divided
4 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
1/2 cup heavy cream or half-and-half
1/3 cup parmesan, freshly grated
1 tsp lemon juice (optional)
2 cups cooked rice (white, brown, or cauliflower)
Fresh parsley or green onion, for garnish

Instructions

Step 1: Season the shrimp with salt, black pepper, and paprika.
Step 2: Heat 1 tablespoon of butter in a skillet over medium-high heat. Add shrimp and sear for 2–3 minutes per side until pink and cooked through. Remove shrimp from the pan and set aside.
Step 3: Lower the heat to medium-low. Add the remaining tablespoon of butter and minced garlic to the pan. Sauté the garlic for about 1 minute until fragrant.
Step 4: Stir in the heavy cream, grated parmesan, and lemon juice if using. Let the sauce simmer gently until it thickens slightly, about 2–3 minutes.
Step 5: Return the cooked shrimp to the pan and toss to coat them evenly in the creamy sauce. Cook for an additional 1–2 minutes to heat through.
Step 6: Serve the shrimp and sauce over warm cooked rice. Garnish with fresh parsley or green onion and enjoy immediately.

Tips & Variations

Use half-and-half instead of heavy cream for a lighter sauce without sacrificing creaminess.
For a spicy kick, add a pinch of red pepper flakes when sautéing the garlic.
Swap shrimp for scallops or chicken if preferred.
Try adding chopped spinach or sun-dried tomatoes to the sauce for extra flavor and color.
If using cauliflower rice, cook it separately with a little garlic and butter for best texture.

Storage

Store leftover shrimp and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to avoid curdling. For best texture, reheat shrimp separately and add sauce just before serving.