One-pan creamy garlic butter shrimp and rice garnished with parsley and lemon wedges

When you want a comforting dinner that feels fancy but takes minimal effort, this one-pan creamy garlic butter shrimp and rice recipe is your answer. It’s packed with flavor, creamy texture, and ready in just 30 minutes, making it perfect for busy weeknights. If you love shrimp and the rich taste of garlic butter, you’re going to find this dish irresistible.

One-pan creamy garlic butter shrimp and rice garnished with parsley and lemon wedges this Recipe
One-Pan Creamy Garlic Butter Shrimp and Rice in 30 Minutes 3 Enjoy a creamy garlic butter shrimp and rice dish that's easy, flavorful, and done in 30 minutes with just one pan.

This creamy garlic butter shrimp recipe combines tender shrimp with fluffy rice cooked in a flavorful sauce, all in one skillet. The simplicity of using one pan means less cleanup, so you can spend more time enjoying dinner and less time in the kitchen. Let’s dive in and get cooking!

Why You’ll Love This Recipe

  • Ready in just 30 minutes for a quick, satisfying meal.
  • One-pan cooking means easy prep and minimal cleanup.
  • Creamy garlic butter sauce enhances the shrimp and rice perfectly.
  • Family-friendly flavors that appeal to all ages.
  • Customizable with your favorite herbs and veggies.

Ingredients

Gather these simple ingredients to create your creamy garlic butter shrimp and rice.

  • 1 pound large shrimp, peeled and deveined
  • 1 cup long-grain white rice
  • 3 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 2 cups chicken broth, low sodium
  • ½ cup heavy cream
  • 1 teaspoon smoked paprika
  • ½ teaspoon crushed red pepper flakes (optional)
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice
  • Lemon wedges for serving

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Calories: Approximately 450 per serving

How to Make One-Pan Creamy Garlic Butter Shrimp and Rice — Easy 30-Minute Meal

  1. Heat 2 tablespoons of butter in a large skillet over medium heat until melted and slightly bubbling.
  2. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
  3. Toss in the shrimp seasoned with salt, pepper, and smoked paprika, cooking for 2-3 minutes per side until pink and opaque; then remove shrimp from the pan and set aside.
  4. In the same pan, add the uncooked rice and stir to coat it with the leftover butter and garlic, toasting it lightly for 1-2 minutes.
  5. Pour in the chicken broth, bring to a gentle boil, then reduce heat to low and cover the pan. Let the rice simmer for 15 minutes until tender and liquid is absorbed.
  6. Once the rice is cooked, stir in the heavy cream, remaining 1 tablespoon butter, lemon juice, and crushed red pepper flakes if using. Stir gently to combine and create a creamy sauce.
  7. Return the cooked shrimp to the pan, gently folding them into the creamy rice mixture. Warm through for 2 minutes.
  8. Remove from heat and sprinkle fresh parsley on top for a bright, fresh finish.
  9. Serve immediately with lemon wedges on the side for extra zing.

Tips for the Best Results

  • Use fresh or fully thawed shrimp for the best texture and flavor.
  • Don’t overcook the shrimp; they cook quickly and become rubbery if left too long.
  • Toast the rice in butter before adding broth to add depth of flavor.
  • Adjust the cream amount if you prefer a thicker or thinner sauce.
  • Garnish with fresh herbs like parsley or chives to brighten the dish.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Because this dish contains cream and shrimp, it’s best eaten fresh but can be reheated gently.

To reheat, warm gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if it has thickened. Avoid microwaving at high power to keep the shrimp tender.

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, but be sure to thaw them completely before cooking. Pat them dry to avoid excess moisture in the pan, which helps with better searing.

Can I substitute the rice with another grain?

You can try substituting with quinoa or cauliflower rice for a lower-carb option, but cooking times and liquid amounts will vary, so adjust accordingly.

Is this recipe spicy?

The recipe includes optional crushed red pepper flakes for a mild heat, but you can omit them if you prefer no spice or adjust to taste.

What can I add to make this dish even more filling?

Adding vegetables like spinach, peas, or bell peppers during the rice cooking process can add volume and nutrition, making the dish heartier.

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