Creamy Garlic Butter Shrimp with Rice

• 1 lb large shrimp, peeled and deveined
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional, for heat)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• Salt & black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Rice: In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add the jasmine or basmati rice and a pinch of salt. Stir briefly, then cover and reduce the heat to low. Let the rice simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and fluff with a fork. Optionally, stir in 1 tablespoon of butter for added richness.
2. Cook the Shrimp: While the rice is cooking, heat 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook the shrimp. Once done, remove the shrimp from the skillet and set them aside.
3. Make the Garlic Butter Sauce: In the same skillet, add the minced garlic and cook for 1-2 minutes, or until fragrant. Stir in the red pepper flakes (if using) for a touch of heat. Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 2-3 minutes, allowing the cream to thicken slightly. Stir in the grated Parmesan cheese and continue to cook for another minute, until the sauce becomes creamy and smooth.
4. Combine the Shrimp and Sauce: Return the cooked shrimp to the skillet and toss them in the creamy garlic butter sauce. Stir in the fresh lemon juice and season with salt and black pepper to taste. Let everything simmer together for another 1-2 minutes to allow the flavors to meld and the shrimp to absorb the sauce.
5. Serve: Serve the creamy garlic butter shrimp over the cooked rice, spooning extra sauce over the top. Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately while the shrimp is warm and the sauce is creamy.

Notes

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