Creamy Garlic Butter Shrimp with Rice

Instructions

step 1 Bring 2 cups of water and a pinch of salt to a boil. Add rice, cover, reduce heat to low, and simmer for 18 minutes. Remove from heat and let sit, covered, for 5 minutes.
step 2 Season shrimp with salt, pepper, and paprika.
step 3 Heat olive oil and butter in a large skillet over medium heat. Add shrimp and cook for 2 minutes per side, or until pink and opaque. Remove and set aside.
step 4 In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
step 5 Pour in the chicken broth and simmer for 1–2 minutes.
step 6 Stir in the heavy cream and Parmesan cheese. Simmer until slightly thickened, about 3–5 minutes.
step 7 Add lemon juice and chopped parsley, then return shrimp to the skillet. Toss to coat and simmer for another 1–2 minutes.
step 8 Serve the creamy garlic butter shrimp over hot rice and garnish with extra parsley and cracked black pepper.

Storage and Reheating Tips

Store shrimp and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave in short intervals, adding a splash of cream or broth if needed to loosen the sauce.