Creamy Garlic Shrimp and Rice

Instructions

Step 1: Cook the white rice according to package instructions and keep warm.

Step 2: Pat the shrimp dry with paper towels and season with paprika, salt, black pepper, and Italian seasoning.

Step 3: Heat olive oil and butter in a large skillet over medium heat.

Step 4: Add the shrimp to the skillet and cook for 1 to 2 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.

Step 5: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.

Step 6: Pour in the chicken broth and heavy cream, stirring well to combine.

Step 7: Add the Parmesan cheese and simmer the sauce for 3 to 5 minutes until slightly thickened.

Step 8: Stir in the lemon juice and return the cooked shrimp to the skillet. Toss until the shrimp are fully coated in the creamy sauce.

Step 9: Serve the creamy garlic shrimp over warm white rice and garnish with fresh parsley.

Storage and Reheating Tips

Store leftover Creamy Garlic Shrimp and Rice in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a skillet over low heat with a splash of broth or cream to keep the sauce smooth.

Avoid overheating the shrimp, as they can become rubbery.

Freezing is not recommended because the creamy sauce may separate after thawing.