Description
Succulent shrimp simmered in a rich garlic butter cream sauce and served with fluffy rice.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt, black pepper, and red pepper flakes to taste
- 2 tbsp chopped parsley
- 2 cups cooked white rice (for serving)
Instructions
- Heat olive oil and 1 tbsp butter in a skillet over medium heat.
- Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink. Remove and set aside.
- In the same skillet, add remaining butter and minced garlic; sauté until fragrant.
- Pour in heavy cream and stir in Parmesan, simmering until slightly thickened.
- Return shrimp to the pan and coat in the creamy sauce.
- Sprinkle with parsley and red pepper flakes for a kick.
- Serve hot with steamed rice and spoon extra sauce over the top.
Notes
- For a spicier kick, increase the amount of red pepper flakes.
- Fresh parsley can be substituted with dried herbs if necessary.
- Ensure shrimp are cooked just until pink to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 200mg