Creamy Garlic Butter Shrimp with Rice: A Quick and Comforting One-Pan Meal

This Creamy Garlic Butter Shrimp with Rice is the perfect blend of bold flavor, indulgent texture, and practical nutrition. Succulent shrimp are sautéed in a rich garlic butter sauce, then swirled into a creamy base with hints of parmesan and herbs—all served over fluffy rice to soak up every delicious drop.

It’s a fast, crowd-pleasing dinner that’s equally suited for a weeknight meal, date night at home, or your next cozy meal prep plan.

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Introduction

Shrimp is a weeknight hero: quick to cook, naturally flavorful, and packed with lean protein. Add butter, garlic, and cream, and it becomes an irresistible main course. This dish combines the comforting appeal of creamy pasta with the ease of a one-pan shrimp skillet—and instead of pasta, it’s served over rice for a gluten-free, wholesome foundation.

Creamy garlic butter shrimp with rice feels indulgent but can be surprisingly light if you choose the right balance of ingredients. It’s endlessly flexible, allowing for dairy-free tweaks, brown rice upgrades, or low-fat swaps depending on your needs.

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Ingredient Overview

Shrimp

Choose large, peeled, and deveined shrimp—fresh or frozen (thawed). Shrimp cook quickly and are rich in iodine, selenium, and high-quality protein. Tail-on looks pretty for presentation, but tail-off is easier to eat.

Garlic

Fresh garlic is key here. Use at least 4 cloves for bold, aromatic flavor that defines the dish.

Butter

Butter is the foundation of the sauce. It adds flavor, richness, and helps sauté the garlic and shrimp. You can use ghee or vegan butter if needed.

Cream or Half-and-Half

Heavy cream makes the sauce velvety and indulgent. For a lighter version, use half-and-half or a mix of Greek yogurt and milk.

Parmesan Cheese

Adds nutty, salty depth and helps thicken the sauce. Freshly grated melts more smoothly than pre-shredded.

Herbs

Fresh parsley or thyme adds brightness and contrast to the richness of the sauce.

Lemon Juice (Optional)

Brightens the dish and balances the creaminess with a little acidity.

Cooked Rice

White jasmine rice, brown rice, or cauliflower rice work beautifully. Make sure it’s warm and fluffy before serving.

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Step-by-Step Instructions

1. Prep the Shrimp

• If using frozen shrimp, thaw completely and pat dry.

• Season 1 lb of shrimp with:

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1/2 tsp paprika (optional for color and warmth)

  • Optional: a pinch of chili flakes

2. Sauté the Shrimp

• In a large skillet, melt 1 tbsp butter over medium-high heat.

• Add shrimp in a single layer and sear for 2–3 minutes per side until just cooked and pink.

• Remove shrimp and set aside.

3. Build the Garlic Butter Sauce

• Lower heat to medium.

• Melt 1 more tbsp butter in the same pan.

• Add 4 cloves garlic (minced) and sauté 1 minute until fragrant—don’t burn it.

• Stir in:

  • 1/2 cup heavy cream or half-and-half

  • 1/3 cup grated parmesan

  • Optional: 1 tsp lemon juice

Simmer gently, stirring until smooth and slightly thickened (3–5 minutes). If it gets too thick, add 1–2 tbsp broth or milk.

4. Return the Shrimp

• Add the cooked shrimp back to the pan.

• Toss to coat in the creamy garlic butter sauce.

• Cook another 1–2 minutes to heat through.

• Taste and adjust seasoning—add salt, pepper, or more lemon if needed.

5. Serve with Rice

• Spoon hot rice into bowls or plates.

• Top generously with the creamy shrimp and sauce.

• Garnish with chopped parsley, extra parmesan, or lemon zest.

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Tips, Variations, and Substitutions

Tips

• Don’t overcook shrimp: They’re ready when they curl into a “C” shape and turn opaque.

• Use fresh garlic: Jarred garlic won’t give the same depth.

• Double the sauce if you like extra creaminess for your rice.

Variations

• Add veggies: Stir in spinach, cherry tomatoes, or steamed peas in the final step.

• Spicy version: Add red pepper flakes or a dash of hot sauce to the cream sauce.

• Cajun style: Swap seasonings for Cajun spice blend and use smoked paprika.

Substitutions

• Dairy-free: Use olive oil or plant-based butter and coconut cream (unsweetened). Skip parmesan or sub with nutritional yeast.

• Low-carb: Serve over cauliflower rice or sautéed zucchini noodles.

• Lightened up: Use evaporated milk or Greek yogurt instead of heavy cream.

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Serving Ideas & Occasions

Creamy garlic butter shrimp with rice is perfect for:

• Date night dinners – quick, impressive, and luxurious

• Busy weeknights – ready in under 30 minutes

• Meal prep – reheats well for 2–3 days

• Dinner parties – elegant enough to wow guests

• Family-style meals – scale it up and serve with a big salad

Great side pairings:

• Garlic green beans

• Roasted asparagus

• Arugula salad with lemon vinaigrette

• Crusty bread (if not low-carb)

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Nutritional & Health Notes

Shrimp is low in calories and rich in protein, omega-3s, and key micronutrients. Pairing it with rice provides slow-digesting carbs, and adding cream gives fat for satiety. You can tailor this meal to your goals by adjusting the rice type and sauce portion.

Approximate nutrition (per serving, 1/4 recipe):

• Calories: 450–550

• Protein: 30–35g

• Carbs: 30–35g (depending on rice)

• Fat: 22–28g

• Fiber: 1–3g

• Sugar: 2–3g

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FAQ

1. Can I use pre-cooked shrimp?

Yes, but add it only in the last minute to warm through. Overcooked shrimp become rubbery.

2. Can I make it ahead?

Yes—store sauce and shrimp separately if possible. Reheat gently over low heat and add a splash of broth or milk to thin if needed.

3. What rice works best?

Jasmine, basmati, or long grain white rice are classic choices. Brown rice or cauliflower rice work for fiber or low-carb needs.

4. Can I use frozen shrimp?

Absolutely—just thaw fully and dry well to avoid a watery sauce.

5. Is it gluten-free?

Yes, as long as the ingredients (like parmesan and cream) are gluten-free certified.

6. Can I double the recipe?

Easily! Use a larger skillet and cook shrimp in batches for best sear. Double the sauce ingredients proportionally.

7. Can I freeze leftovers?

Not ideal—cream sauces can separate. Best stored in the fridge and eaten within 3 days.

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