Creamy Garlic Butter Shrimp and Rice (One-Skillet)
This one-skillet creamy garlic butter shrimp and rice is rich, garlicky, and on the table in 30 minutes. Toasted rice, seared shrimp, and a silky parmesan sauce make it a restaurant-style weeknight favorite.
Equipment
- 12-inch Skillet with Lid
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Microplane or Fine Grater
- Small Plate
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined
- 1/2 tsp salt, divided
- 1 tsp smoked paprika, divided
- 1/4 tsp cracked black pepper, divided
For the Rice and Sauce
- 1 1/2 cups long-grain white rice
- 3 tbsp salted butter, divided
- 5 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan
- fresh parsley, chopped, for topping
- red pepper flakes and lemon wedges, optional
Instructions
- Pat the shrimp dry with paper towels, then season with a pinch of salt, half the smoked paprika, and a few grinds of black pepper.
- Melt 1 tbsp butter in a 12-inch skillet over medium-high heat. Sear the shrimp for 1-2 minutes per side until pink with golden edges. Transfer to a plate.
- Reduce heat to medium and melt the remaining 2 tbsp butter. Add the minced garlic and cook 30-45 seconds until fragrant, not browned.
- Add the rice and stir it through the garlic butter for 2 full minutes until the grains turn slightly translucent and smell toasty.
- Pour in the chicken broth and scrape up any browned bits. Bring to a simmer, cover, reduce heat to low, and cook undisturbed for 15 minutes.
- Turn off the heat. Stir in the heavy cream and grated Parmesan until the sauce is smooth and glossy.
- Nestle the shrimp into the rice, cover, and let rest on the warm burner for 4-5 minutes.
- Fluff gently with a fork, season with salt if needed, and top with parsley, red pepper flakes, and lemon wedges.
Notes
Toast the rice for the full 2 minutes and keep the lid on during the 15-minute simmer; both steps keep the rice fluffy instead of gummy. Add the cream only after the heat is off to avoid a grainy sauce.
Storage: refrigerate in an airtight container for up to 3 days. Freeze individual portions for up to 2 months. Reheat in a skillet with a splash of broth over medium-low heat.
Swaps: use olive oil and coconut milk for dairy-free, add red pepper flakes or cayenne for heat, stir in baby spinach at the end, or swap shrimp for diced chicken thighs.