Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- Salt and pepper, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 5 cloves garlic, minced
- 1 tsp paprika
- ½ tsp red pepper flakes (optional)
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tbsp lemon juice
- 2 tbsp chopped parsley (optional, for garnish)
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- Salt, to taste
- 1 tbsp butter
Instructions
- In a medium saucepan, combine the rice, water or broth, a pinch of salt, and a tablespoon of butter. Bring to a boil, then reduce heat and simmer, covered, for 18-20 minutes.
- Season shrimp with salt, pepper, and paprika. Heat olive oil in a skillet over medium-high heat and sear shrimp for 1-2 minutes per side until pink. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 30 seconds. Add chicken broth and let simmer for 2 minutes.
- Stir in heavy cream and Parmesan cheese, simmer until slightly thickened (3-5 minutes). Add lemon juice and red pepper flakes.
- Return shrimp to the skillet and toss until heated through and coated in sauce.
- Serve over rice, garnished with parsley.
Notes
For the best results, use fresh or high-quality frozen shrimp. This dish can be paired with a side salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Seafood
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 200mg