Garlic Butter Shrimp with Rice
This Garlic Butter Shrimp with Rice recipe is a quick and easy meal that's bursting with flavor. Plump, juicy shrimp are cooked in a luscious garlic butter sauce and served over a bed of fluffy rice for a satisfying and delicious dish that's ready in minutes.
Equipment
- Large skillet
- Sauté pan
- Rice cooker or saucepan
- Fork
- Bowls
- Measuring cups and spoons
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- ¼ cup dry white wine optional
- ¼ cup chicken broth
- 2 tablespoons lemon juice, freshly squeezed
- ¼ cup chopped fresh parsley
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- Black pepper to taste
- 2 cups cooked rice white, brown, or your favorite
- 1 tablespoon butter optional, for rice
- Salt to taste for rice
Instructions
- Cook rice according to package directions. Fluff with a fork and stir in 1 tablespoon of butter and a pinch of salt, if desired. Keep warm.
- In a large skillet or sauté pan, melt butter over medium heat.
- Add minced garlic and cook for about 1 minute, or until fragrant but not browned.
- Pour in white wine (if using) and chicken broth. Bring to a simmer and let it reduce slightly for about 2-3 minutes.
- Add shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque. Cook in batches if necessary to avoid overcrowding.
- Stir in lemon juice, parsley, and red pepper flakes (if using). Season with salt and black pepper to taste.
- Remove the skillet from the heat.
- Spoon cooked rice into bowls.
- Top with garlic butter shrimp and sauce.
- Garnish with extra parsley, if desired. Serve immediately.
Notes
Spice it up by adding more red pepper flakes or a pinch of cayenne pepper. Add vegetables like bell peppers, zucchini, or mushrooms. Make it creamy by stirring in a splash of heavy cream or coconut milk at the end. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.