Description
A luxurious and comforting dish featuring succulent shrimp in a creamy garlic sauce, served over fragrant herb-infused rice.
Ingredients
Scale
For the Crust:
- 1 lb large shrimp, peeled and deveined
- 1 cup long-grain white rice
- 2 cups chicken broth
- 4 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp butter
- 1 tbsp olive oil
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh thyme leaves
- Salt and black pepper to taste
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
Instructions
1. Prepare the Crust:
- Rinse the rice under cold water. In a medium saucepan, bring the chicken broth to a boil, add the rice, reduce heat to low, cover, and simmer for 18-20 minutes until tender. Fluff with a fork and stir in half of the parsley and all of the thyme.
- While the rice cooks, heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then sauté for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
- In the same skillet, melt the remaining 1 tbsp butter. Add the minced garlic and red pepper flakes (if using), sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
- Reduce heat to low and stir in the Parmesan cheese until melted and the sauce thickens slightly. Return the shrimp to the skillet, tossing to coat in the sauce. Cook for an additional 1-2 minutes to heat through.
- Serve the creamy garlic shrimp over the herb rice, garnished with the remaining parsley.
Notes
You can customize the seasonings to taste.