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Garlic Butter Shrimp and Rice Skillet

Creamy Garlic Butter Shrimp and Rice Skillet topped generously with fresh chopped parsley.
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Cook shrimp and rice together in one skillet for a fast, flavorful weeknight meal featuring a strong garlic and butter sauce.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound large shrimp, peeled and deveined
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter, divided
  • 1 small yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Season the shrimp with salt and pepper. Set aside.
  2. Heat the olive oil in a large, deep skillet over medium-high heat. Add half of the butter (2 tablespoons).
  3. Add the seasoned shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side until pink. Remove the shrimp from the skillet and set them aside. Do not overcook.
  4. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the chopped onion and cook until softened, about 3 minutes.
  5. Add the minced garlic and cook for 1 minute until fragrant.
  6. Stir in the uncooked rice, coating it in the butter and garlic mixture. Cook for 1 minute.
  7. Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time.
  8. Remove the skillet from the heat. Stir in the heavy cream and Parmesan cheese until combined.
  9. Gently fold the cooked shrimp back into the rice mixture. Cover and let stand for 5 minutes to warm the shrimp through.
  10. Stir in the lemon juice and top with fresh parsley before serving.

Notes

  • For best results, use low-sodium broth so you can control the final salt level.
  • If you prefer a thinner sauce, add a splash more broth or cream at the end.
  • You can substitute vegetable broth for chicken broth if needed.

Nutrition

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