Creamy Shrimp and Rice
Creamy Shrimp and Rice
Ingredients
For the Shrimp and Rice
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 cup long grain white rice, rinsed
- 2 cups chicken broth
- 2 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 lemon, juiced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon olive oil
Instructions
- 1
Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
⏱️ 4 min
- 2
Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the rinsed rice, coating it well with the butter and onion mixture. Cook for 1-2 minutes, stirring constantly.
⏱️ 2 min
- 4
Pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
⏱️ 15 min
- 5
While the rice is cooking, pat the shrimp dry with paper towels. Season the shrimp with salt and pepper.
⏱️ 3 min
- 6
In a separate pan, melt the remaining 1 tablespoon of butter over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 6 min
- 7
Once the rice is cooked, remove it from the heat. Stir in the heavy cream, grated Parmesan cheese, and lemon juice. Mix until well combined and creamy.
⏱️ 3 min
- 8
Gently fold the cooked shrimp into the creamy rice. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min
- 9
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Shrimp and Rice
For the Shrimp and Rice
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 cup long grain white rice, rinsed
- 2 cups chicken broth
- 2 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 lemon, juiced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon olive oil
Instructions
- 1
Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
⏱️ 4 min - 2
Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the rinsed rice, coating it well with the butter and onion mixture. Cook for 1-2 minutes, stirring constantly.
⏱️ 2 min - 4
Pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
⏱️ 15 min - 5
While the rice is cooking, pat the shrimp dry with paper towels. Season the shrimp with salt and pepper.
⏱️ 3 min - 6
In a separate pan, melt the remaining 1 tablespoon of butter over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 6 min - 7
Once the rice is cooked, remove it from the heat. Stir in the heavy cream, grated Parmesan cheese, and lemon juice. Mix until well combined and creamy.
⏱️ 3 min - 8
Gently fold the cooked shrimp into the creamy rice. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min - 9
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 1 min