Description

This Creamy Garlic Butter Shrimp Bowl with Herb Rice is a delicious and comforting dish featuring tender shrimp cooked in a rich garlic butter cream sauce, served over fragrant herb-infused rice. Perfect for a quick weeknight dinner, this recipe combines the robustness of Parmesan and fresh herbs with the freshness of lemon juice for a well-balanced and flavorful meal.

Ingredients

Shrimp and Sauce

1 lb large shrimp, peeled and deveined
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Juice of 1/2 lemon

Herb Rice

1 cup long grain white rice
2 cups chicken broth
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
1 tablespoon olive oil

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Instructions

Toast the rice: In a medium saucepan, heat olive oil over medium heat. Add rice and toast for 2 minutes, stirring occasionally to prevent burning and to enhance the rice’s nutty flavor.
Cook the rice: Add chicken broth to the saucepan, bring it to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes or until the rice is tender and the liquid is fully absorbed.
Add herbs to rice: Stir in half the chopped parsley and thyme into the cooked rice. Fluff the rice with a fork and keep it warm while you prepare the shrimp.
Sauté garlic: In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute, being careful not to burn the garlic.
Cook the shrimp: Add the shrimp to the skillet, season with salt and pepper, and cook 2-3 minutes per side until the shrimp turn pink and opaque. Remove the cooked shrimp from the skillet and set aside.
Make the creamy sauce: Reduce the skillet heat to low and add the remaining 1 tablespoon of butter along with the heavy cream. Stir in the Parmesan cheese until the sauce is smooth and creamy.
Toss shrimp with sauce: Return the shrimp to the skillet, toss them in the creamy sauce, and cook for an additional 1-2 minutes to heat through and marry the flavors.
Finish with lemon and garnish: Remove the skillet from heat, drizzle fresh lemon juice over the shrimp, and garnish with the remaining parsley for a fresh, bright finish.
Serve: Spoon the creamy garlic butter shrimp over the warm herb rice bowls and serve immediately.

Notes

For a lighter variation, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
Use freshly grated Parmesan cheese for the best flavor and smooth sauce texture.
If using dried thyme, reduce quantity to 1 teaspoon as it is more concentrated than fresh.
Peeling and deveining shrimp beforehand ensures even cooking and better texture.
Leftover rice and shrimp can be refrigerated separately for up to 2 days and reheated gently.