Instructions
Step 1. Cook the jasmine rice according to package directions and keep warm.
Step 2. Pat the shrimp dry and season with paprika, salt, black pepper, and red pepper flakes.
Step 3. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Step 4. Add the shrimp and cook for 1 to 2 minutes per side until pink and lightly golden. Remove from the skillet and set aside.
Step 5. Reduce the heat to medium and melt 2 tablespoons butter in the same skillet.
Step 6. Add the minced garlic and sauté for 30 seconds until fragrant.
Step 7. Pour in the chicken broth and simmer for 2 minutes, scraping up any browned bits from the pan.
Step 8. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes.
Step 9. Simmer gently for 3 to 4 minutes until the sauce thickens slightly.
Step 10. Add the lemon juice and fresh parsley, stirring to combine.
Step 11. Return the shrimp to the skillet and toss until fully coated in the creamy garlic chili sauce.
Step 12. Spoon the cooked rice into serving bowls.
Step 13. Top the rice with the creamy garlic chili shrimp and extra sauce.
Step 14. Garnish with additional parsley and a sprinkle of red pepper flakes if desired.
Step 15. Serve immediately while hot.
Storage and Reheating Tips
Store leftover shrimp and rice in separate airtight containers in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat, adding a splash of cream, milk, or broth to loosen the sauce.
Microwave in 30-second intervals, stirring between each interval until warmed through.
Avoid overcooking the shrimp during reheating, as they can become tough.
Freezing is not recommended because cream-based sauces may separate after thawing.
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