1. Prepare the shrimp
If using frozen shrimp, thaw in cold water for 15 minutes.
Pat dry with paper towels to remove excess moisture.
Devein the shrimp if not already cleaned.
2. Make the garlic butter base
Heat butter and olive oil in a large skillet over medium heat.
Add minced garlic and sauté for about 1 minute until fragrant (don’t let it burn).
3. Cook the shrimp
Place the shrimp in the skillet.
Season with salt and black pepper.
Cook 2–3 minutes per side, just until they turn pink and slightly golden.
Transfer to a plate and set aside.
4. Prepare the creamy sauce
In the same skillet, pour in the heavy cream.
Stir in the Parmesan cheese until melted and smooth.
Let simmer gently for 2–3 minutes until slightly thickened.
(Tip: If too thick, add a splash of pasta water or broth.)
5. Combine shrimp and sauce
Return the shrimp to the skillet.
Toss gently in the creamy garlic butter sauce.
Sprinkle with fresh parsley for a pop of flavor.
6. Serve
Place a portion of cooked rice on each plate.
Spoon the creamy shrimp and sauce over the rice.
Garnish with extra Parmesan if desired.
Serving Suggestions
Serve with garlic bread to soak up the sauce.
Pair with a simple green salad for freshness.
For a fancier dinner, add roasted vegetables on the side.
Ingredient Substitutions
Shrimp: Use scallops, salmon chunks, or chicken strips.
Heavy cream: Swap with half-and-half or coconut cream for a dairy-free option.
Parmesan cheese: Try Pecorino Romano, mozzarella, or cheddar.
Rice: Replace with brown rice, couscous, or quinoa for a healthier twist.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stove over low heat with a splash of milk or cream.
Not recommended for freezing (cream sauce may separate).
Pro Tips for the Best Flavor
Don’t overcook the shrimp – they become rubbery fast.
Use freshly grated Parmesan for maximum creaminess.
Add a pinch of paprika or chili flakes for a little heat.
Fresh parsley or basil elevates the dish with freshness.
Nutrition (per serving, approx.)
Calories: 520 kcal
Protein: 30 g
Fat: 28 g
Carbs: 35 g
Fiber: 2 g
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