Instructions:
Step 1: In a saucepan, combine rice, water, butter or oil, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed. Fluff with a fork.
Step 2: While the rice cooks, melt 2 tablespoons butter in a skillet over medium heat. Add shrimp, garlic, paprika, salt, and pepper. Cook for 2-3 minutes per side or until shrimp are pink and cooked through. Remove shrimp and set aside.
Step 3: In the same skillet, melt 1 tablespoon butter. Stir in the heavy cream and bring to a gentle simmer.
Step 4: Add Parmesan cheese and parsley, stirring until the cheese is melted and sauce is creamy. Season with salt and black pepper to taste.
Step 5: Return shrimp to the skillet and toss to coat in the creamy garlic sauce. Cook for 1-2 more minutes to heat through.
Step 6: Serve the creamy garlic butter shrimp over the rice. Garnish with additional parsley and a sprinkle of black pepper.
Storage and Reheating Tips:
Store shrimp and rice in separate airtight containers in the refrigerator for up to 3 days. Reheat shrimp gently in a skillet or microwave to avoid overcooking. Add a splash of cream or water to loosen the sauce if needed.
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