Creamy Garlic Shrimp with Rice

👩‍🍳 Instructions

1. Cook the Rice:
   Prepare the rice according to package directions so the grains turn out fluffy and tender. Once cooked, fluff gently with a fork and keep warm so it absorbs the sauce well when served.
2. Sear the Shrimp:
   Heat the olive oil and butter in a skillet over medium-high heat until the butter begins to foam. Add the shrimp in a single layer and season immediately with salt, pepper, paprika, and optional chili flakes. Sear for 1–2 minutes per side until the shrimp curl slightly, turn pink, and develop light golden edges. Remove from the pan promptly to prevent overcooking and set aside.
3. Make the Cream Sauce:
   In the same skillet, melt the additional tablespoon of butter. Add the minced garlic and sauté for about 30 seconds until fragrant. If a thicker sauce is desired, whisk in the flour and cook briefly to form a light paste. Pour in the chicken broth and cream, whisking to combine and dissolve any browned bits from the pan. Let the mixture simmer for 2–3 minutes until it begins to thicken slightly.
4. Finish the Sauce:
   Stir in the Parmesan cheese until fully melted and the sauce becomes smooth and creamy. Add the lemon juice and chopped parsley for brightness. Taste and adjust seasoning with salt and pepper. The sauce should be rich and velvety with gentle garlic fragrance.
5. Combine:
   Return the seared shrimp to the skillet and gently toss to coat them in the sauce. Let them warm through for 1–2 minutes, ensuring they stay tender without overcooking. The sauce will cling to the shrimp and thicken slightly as it finishes.
6. Serve:
   Spoon the creamy garlic shrimp over bowls of warm jasmine or basmati rice. Garnish with additional parsley or a squeeze of fresh lemon for added brightness.

Serving Notes