Creamy Garlic Butter Shrimp Bowl with Herb Rice

 

Ingredient

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

3 tablespoons unsalted butter, divided

4 cloves garlic, minced

1 teaspoon paprika

1/2 teaspoon red pepper flakes (optional)

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup heavy cream

1/2 cup grated Parmesan cheese

1 tablespoon lemon juice

2 cups cooked rice

2 tablespoons fresh parsley and dill, chopped (for herb rice)

Directions:

Cook rice according to package instructions and stir in parsley and dill for an herby finish. Set aside.

Heat olive oil and 1 tablespoon butter in a skillet over medium heat.

Add shrimp, season with paprika, salt, pepper, and red pepper flakes. Cook 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.

In the same skillet, melt remaining butter. Add minced garlic and sauté for 1 minute until fragrant.

Stir in heavy cream and bring to a gentle simmer.

Add Parmesan cheese and stir until sauce thickens.

Squeeze in lemon juice for brightness.

Return shrimp to skillet and coat well in creamy garlic butter sauce.

Spoon herb rice into bowls and top generously with creamy garlic butter shrimp.

Garnish with extra herbs and serve warm.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 480 kcal per serving | Servings: 4