There’s something about Easy Shrimp and Rice with Creamy Garlic Butter that feels like home. The scent of garlic and butter warming the kitchen, the soft steam rising from the rice, the little chorus of forks when everyone takes their first bite. It is simple comfort that tastes special without demanding much time or fuss.
If you enjoy dinners that feel like a gentle celebration of good ingredients, this is one to keep in your weeknight rotation. And if you love that silky garlic butter sauce, you might also enjoy my creamy garlic butter pasta with ground beef, which explores the same flavors in a different, hearty way.
Why You’ll Love Making This Easy Shrimp and Rice with Creamy Garlic Butter
This recipe is all about friendly wins. It comes together quickly, uses easy pantry staples, and looks like you spent more time on it than you did. The shrimp cook in minutes, the rice plays the steady, soft role, and the sauce ties it all together with warmth and creaminess.
It is flexible, forgiving, and perfect when you want something that feels a little special but not fussy. Families love it. Beginners can follow it without worry. And if you like fast, comforting meals that still impress, this one is a keeper.
Step-by-Step: How to Make Easy Shrimp and Rice with Creamy Garlic Butter
“Cooking isn’t about perfection. It’s about enjoying every delicious step.”
Before we dive into the details, here’s a quick plan. Cook the rice, season and sear the shrimp, then build a quick garlic butter cream sauce in the same skillet. Toss shrimp back in, spoon over rice, garnish, and you are ready to serve. Simple rhythm, big payoff.
Quick overview
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: about 35 minutes
- Serves: 3 to 4
Ingredients You’ll Need for Easy Shrimp and Rice with Creamy Garlic Butter
1 lb large shrimp, peeled and deveined (fresh or frozen and thawed; pat dry for a better sear).
Salt and pepper, to taste (season lightly at first; you can always add more).
2 tbsp olive oil (for a clean, high-heat sear).
3 tbsp unsalted butter (use real butter for rich flavor).
5 cloves garlic, minced (fresh garlic makes the sauce sing).
1 tsp paprika (adds color and mild warmth).
½ tsp red pepper flakes (optional; adds a gentle heat).
½ cup chicken broth (or vegetable broth for a lighter flavor).
1 cup heavy cream (for a silky, clingy sauce).
½ cup grated Parmesan cheese (freshly grated melts more smoothly).
1 tbsp lemon juice (brightens the whole dish).
2 tbsp chopped parsley (optional, for garnish; fresh herbs make all the difference).
1 cup long-grain white rice (classic, fluffy texture).
2 cups water or chicken broth (use broth for extra flavor).
Salt, to taste (for the rice; start small if using broth).
1 tbsp butter (for the rice; adds a glossy finish).
Directions: Cooking with Confidence
- In a medium saucepan, combine rice, water or broth, salt, and butter. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes or until rice is tender and liquid is absorbed. Remove from heat and let sit covered.
After the rice is done, keep it covered for a few minutes. That rest lets the steam relax the grains and gives you a fluffy bed for the shrimp and sauce. - Season the shrimp with salt, pepper, and paprika. Let them sit a few minutes while the rice cooks.
A little rest lets the seasoning settle. If your shrimp were frozen, make sure they are completely thawed and patted dry. Moisture prevents a good sear. - Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1–2 minutes per side until pink and opaque. Remove from skillet and set aside.
You should hear a solid sizzle when the shrimp hit the pan. That sound means you will get a pleasant browned edge and more flavor. Avoid crowding the pan; cook in batches if needed. - In the same skillet, reduce heat to medium. Add butter and garlic, sauté for 30 seconds until fragrant.
The garlic should turn golden but not brown. When garlic browns it can taste bitter. Stir constantly and trust the aroma as your cue. - Pour in chicken broth and simmer for 2 minutes, scraping up any browned bits from the bottom.
Those browned bits are pure flavor. A wooden spoon or spatula will help lift them and fold them into the sauce. - Stir in heavy cream and Parmesan cheese. Simmer until sauce thickens, about 3–5 minutes.
Stir gently until the cheese melts and the sauce coats the back of a spoon. If the sauce seems too loose, simmer a minute longer. If it’s too thick, add a splash of broth. - Add lemon juice, red pepper flakes (if using), and return shrimp to the skillet. Toss to coat and heat through.
Let the shrimp warm in the sauce for just a minute. Overcooking turns them rubbery. Taste and adjust salt and pepper now. - Serve creamy garlic butter shrimp over warm rice, garnished with parsley if desired.
Spoon the sauce generously over the rice so every bite has creaminess and garlic. Finish with a small squeeze of lemon if you like more brightness.
Each step is short and clear on purpose. Trust your senses. Look for the sizzle, smell the garlic, notice the sauce thickening. Those cues are your best helpers in the kitchen.
How to Serve Easy Shrimp and Rice with Creamy Garlic Butter and Make It Shine
Serve the shrimp and rice on warm plates so the sauce stays silky longer. Spoon rice into a shallow mound, then place the shrimp and extra sauce over the top so each bite has a mix of rice, sauce, and shrimp. Sprinkle chopped parsley for color and a fresh scent.
For a complete meal, add a light, crisp side. A green salad or lightly dressed steamed broccoli keeps the plate balanced. If you want a cool contrast with salt and crunch, try a creamy cucumber salad like my creamy cucumber salad with bacon and cheese alongside it.
Presentation tip: wipe the rim of the plate clean, and arrange shrimp with tails pointing outward. A quick wedge of lemon on the side lets guests add more brightness if they wish.
How to Store Easy Shrimp and Rice with Creamy Garlic Butter for Later
Leftovers keep well when cooled and stored promptly. Transfer to an airtight container and refrigerate within two hours of cooking. The dish will stay good for up to 3 days.
To reheat, warm gently on the stovetop over low heat with a splash of broth or water to loosen the sauce. Heat just until warmed through. Microwave reheating works too; cover the dish and heat in short 30-second bursts, stirring between each burst so the sauce reheats evenly.
If you want to freeze it, separate the shrimp and rice if possible. Freeze in airtight containers for up to 2 months. Thaw in the refrigerator overnight and reheat gently as above. Note that the texture of cream sauces can change slightly after freezing; a quick whisk of extra cream or broth during reheating will refresh the sauce.
Clara’s Tips for Success
- Dry the shrimp fully before cooking. Moisture equals steaming, not searing. Pat them with paper towels until they feel dry.
- Keep the pan hot when searing. A medium-high heat gives you a nice sear without overcooking the shrimp.
- Trust the smell of garlic. When it smells fragrant and slightly sweet, it is ready for the next step. Avoid browning it.
- Taste and adjust. Start with less salt and pepper than you think you need, then taste the finished sauce and add more if necessary.
- Use freshly grated Parmesan. Pre-grated cheese can be drier and may not melt as smoothly into the sauce.
Simple Variations to Try
- Lemon-Herb Shrimp. Add extra lemon zest and a mix of fresh dill and parsley for a brighter, herbal profile.
- Spicy Tomato Cream. Stir in 1/4 cup of tomato paste or a splash of crushed tomatoes before adding cream to introduce a warm, red-sauce tone.
- Garlic Butter Rice Swap. Cook rice in a little garlic butter for added depth. Melt the tablespoon of butter in the rice pot at the start and sauté a clove of minced garlic briefly, then add water.
- Creamy Coconut Twist. Replace half the heavy cream with canned coconut milk and add a pinch of curry powder for a subtle tropical flavor.
- One-Pan Shortcut. Cook the rice separately and use a larger skillet to make more sauce and shrimp at once, then combine everything gently.
You can adapt this recipe based on what you have in your pantry and what you like to eat. Small swaps often lead to new favorites.
Easy Shrimp and Rice with Creamy Garlic Butter
Ingredients
Method
- In a medium saucepan, combine rice, water or broth, salt, and butter. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes or until rice is tender and liquid is absorbed. Remove from heat and let sit covered.
- After the rice is done, keep it covered for a few minutes. That rest lets the steam relax the grains and gives you a fluffy bed for the shrimp and sauce.
- Season the shrimp with salt, pepper, and paprika. Let them sit a few minutes while the rice cooks.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1–2 minutes per side until pink and opaque. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium. Add butter and garlic, sauté for 30 seconds until fragrant.
- Pour in chicken broth and simmer for 2 minutes, scraping up any browned bits from the bottom.
- Stir in heavy cream and Parmesan cheese. Simmer until sauce thickens, about 3–5 minutes.
- Add lemon juice, red pepper flakes (if using), and return shrimp to the skillet. Toss to coat and heat through.
- Serve creamy garlic butter shrimp over warm rice, garnished with parsley if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs About Easy Shrimp and Rice with Creamy Garlic Butter
Can I make this ahead of time?
Yes. You can cook the rice and the shrimp separately and store them. Reheat gently and combine right before serving to keep textures at their best.
What if I only have small shrimp?
Small shrimp will work. Reduce the sear time to 30 seconds to 1 minute per side to avoid overcooking. Watch the color change to pink and the shrimp curl slightly.
Can I use brown rice instead of white rice?
Yes. Brown rice will need a longer cooking time and slightly more liquid. Follow package directions, and consider cooking it first so it is ready when the shrimp and sauce are done.
Is there a dairy-free option?
Replace heavy cream with a full-fat coconut milk and use dairy-free Parmesan or nutritional yeast for some savory depth. The result will be slightly different but still very satisfying.
How do I keep the sauce from splitting?
If the sauce starts to separate, lower the heat and stir gently. Adding a small splash of warm broth while whisking can help bring it back together. Avoid boiling the cream; gentle simmering is best.
Conclusion
Thank you for spending this kitchen time with me. I hope this Easy Shrimp and Rice with Creamy Garlic Butter gives you a delicious, approachable meal that feels a little special each time you make it. If you’d like to explore another creamy shrimp take, check out this lovely Creamy Garlic Shrimp on Ahead of Thyme for extra inspiration. For a version that pairs garlic butter shrimp directly with rice and bold flavors, take a look at this Garlic Butter Shrimp and Rice recipe on Diethood.
I hope this Easy Shrimp and Rice with Creamy Garlic Butter helps you discover how simple and rewarding homemade cooking can be. You’ve got this.