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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.

Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.

Stir in the rinsed rice, coating it well with the butter and onion mixture. Cook for 1-2 minutes, stirring constantly.

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.

While the rice is cooking, pat the shrimp dry with paper towels. Season the shrimp with salt and pepper.

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.

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.

Gently fold the cooked shrimp into the creamy rice. Taste and adjust seasoning with additional salt and pepper if needed.

Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.


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.

Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.

Stir in the rinsed rice, coating it well with the butter and onion mixture. Cook for 1-2 minutes, stirring constantly.

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.

While the rice is cooking, pat the shrimp dry with paper towels. Season the shrimp with salt and pepper.

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.

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.

Gently fold the cooked shrimp into the creamy rice. Taste and adjust seasoning with additional salt and pepper if needed.

Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
