Creamy Garlic Butter Shrimp with Rice

Instructions

step 1: Heat olive oil in a skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook for 1-2 minutes per side until pink and just cooked through. Remove and set aside.
step 2: In the same skillet, reduce heat to medium and melt the butter.
step 3: Add the minced garlic and sauté for 1 minute until fragrant.
step 4: Pour in the chicken broth and stir to deglaze the pan, scraping up any bits.
step 5: Add the heavy cream and bring to a simmer. Cook for 2-3 minutes until slightly thickened.
step 6: Stir in the Parmesan cheese and chopped parsley, and season with salt and pepper to taste.
step 7: Return the shrimp to the skillet and toss to coat in the sauce. Simmer for 1-2 minutes more.
step 8: Serve immediately over a bed of cooked white rice. Garnish with extra parsley and black pepper if desired.

Storage and Reheating Tips.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or broth to maintain the sauce’s consistency. Avoid overcooking shrimp when reheating to prevent toughness.