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Creamy Garlic Butter Shrimp and Rice Bowl

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This comforting, gourmet-inspired shrimp and rice bowl features plump shrimp sautéed in garlic butter, tossed in a silky cream sauce, and served over fluffy rice with fresh herbs. Ready in 30 minutes, it’s perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (tails on or off)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon dried Italian herbs (or mix of oregano and basil)
  • Pinch of red pepper flakes (optional)
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 2 cups cooked white or brown rice (about 1 cup uncooked)
  • 1 tablespoon butter (for rice)
  • Salt and pepper, to taste
  • 2 tablespoons fresh parsley or chives, chopped
  • Lemon wedges
  • Extra parmesan, for sprinkling (optional)

Instructions

  1. Rinse 1 cup uncooked rice under cold water until mostly clear. In a medium saucepan, add rice, 2 cups water, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15-18 minutes (white rice) or 35-40 minutes (brown rice) until tender. Fluff with a fork, stir in 1 tablespoon butter, cover, and keep warm.
  2. Pat shrimp dry with paper towels. Toss with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon paprika. Let sit while prepping other ingredients.
  3. Heat 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink and barely opaque. Remove shrimp to a plate and tent with foil.
  4. Lower heat to medium. Add remaining 2 tablespoons butter to skillet. Add minced garlic and cook 30-45 seconds, stirring constantly.
  5. Pour in 1 cup heavy cream and bring to a gentle simmer, scraping up browned bits from the pan.
  6. Sprinkle in 1/2 cup parmesan, 1/2 teaspoon Italian herbs, red pepper flakes (if using), and lemon zest. Stir until cheese melts and sauce thickens slightly, about 2-3 minutes. If too thick, add a splash of milk or broth.
  7. Return shrimp and any juices to skillet. Simmer gently for 1-2 minutes until shrimp are heated through. Squeeze in 1 tablespoon lemon juice, taste, and adjust salt/pepper.
  8. Spoon warm rice into bowls. Top with creamy shrimp and sauce. Sprinkle with fresh parsley, extra parmesan, and serve with lemon wedges.

Notes

Don’t overcook the shrimp—they cook fast and can turn rubbery. Use fresh garlic for best flavor. Scrape up browned bits after sautéing shrimp for extra flavor in the sauce. If the sauce thickens too much, loosen with a splash of milk. For dairy-free, use coconut cream and vegan butter. For gluten-free, check parmesan and seasonings. Add veggies like spinach or mushrooms for variation.

Nutrition

Keywords: shrimp, garlic butter, creamy sauce, rice bowl, quick dinner, comfort food, easy recipe, seafood, weeknight meal, gluten-free

Find it online: https://wigglebite.com/creamy-garlic-butter-shrimp-and-rice-bowl-easy-30-min-dinner/