Creamy Garlic Butter Shrimp Bowl with Herb Rice and Lemon Parsley (Print version)

Tender shrimp in a creamy garlic butter sauce served over fluffy lemon parsley herb rice.

# Ingredients:

For the herb rice

01 - 1 cup (190 g) long-grain white rice or jasmine rice, rinsed
02 - 2 cups (480 ml) low-sodium chicken broth or water
03 - 1/2 teaspoon fine salt
04 - 1 tablespoon (14 g) unsalted butter
05 - 2 tablespoons chopped fresh parsley
06 - 1 teaspoon fresh lemon zest

For the creamy garlic butter shrimp

07 - 1 lb (450 g) large shrimp, peeled and deveined
08 - 3/4 teaspoon fine salt, divided
09 - 1/2 teaspoon black pepper
10 - 2 tablespoons olive oil
11 - 3 tablespoons (42 g) unsalted butter
12 - 5 garlic cloves, minced
13 - 1/4 teaspoon red pepper flakes, optional
14 - 1/2 cup (120 ml) heavy cream
15 - 1/3 cup (30 g) freshly grated Parmesan cheese
16 - 1 tablespoon fresh lemon juice
17 - 2 tablespoons chopped fresh parsley, plus more for serving
18 - Lemon wedges, for serving

# Instructions:

01 - Combine rinsed rice, broth, 1/2 teaspoon salt, and 1 tablespoon butter in a medium saucepan. Bring to a boil, cover, reduce heat to low, and cook for 15-18 minutes until the liquid is absorbed.
02 - Remove the rice from heat and let it rest covered for 5 minutes. Fluff with a fork, then fold in parsley and lemon zest. Cover to keep warm.
03 - Pat shrimp dry with paper towels. Season with the remaining salt and black pepper.
04 - Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink and just opaque. Transfer to a plate.
05 - Reduce heat to medium. Add butter to the skillet, then stir in garlic and red pepper flakes for 30-60 seconds. Whisk in heavy cream and Parmesan until smooth and lightly thickened, about 2 minutes.
06 - Return shrimp and any juices to the skillet. Stir gently to coat, then remove from heat and add lemon juice and parsley. Taste and adjust salt or lemon.
07 - Divide herb rice among 4 bowls. Spoon creamy garlic butter shrimp and sauce over the rice. Finish with extra parsley and lemon wedges.

# Good to know:

01 - Best served right away while the sauce is loose and glossy.
02 - Rinse the rice before cooking for cleaner, fluffier grains.
03 - Use freshly grated Parmesan for the smoothest sauce.

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