Creamy Garlic Butter Shrimp with Rice

step 1 Rinse rice until the water runs clear, then combine with 2 cups of water and 1/2 teaspoon salt in a pot.
step 2 Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork.
step 3 In a large skillet, melt butter over medium heat.
step 4 Add garlic and cook for about 1 minute until fragrant.
step 5 Add shrimp to the skillet and season with salt and black pepper.
step 6 Cook shrimp for 2-3 minutes per side until pink and cooked through. Remove and set aside.
step 7 Lower the heat and pour in the heavy cream. Stir in Parmesan cheese and let it simmer until slightly thickened.
step 8 Return shrimp to the skillet and toss to coat in the creamy garlic butter sauce. Stir in chopped parsley.
step 9 Serve the shrimp and sauce over fluffy rice, garnished with extra parsley and freshly cracked black pepper.

Storage and Reheating Tips.

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat shrimp and sauce gently in a skillet over low heat or in the microwave at 50% power to avoid overcooking. Rice can be reheated with a splash of water to restore moisture.