Description
Indulge in this creamy garlic butter shrimp bowl with herb rice—a quick, flavorful dish perfect for cozy dinners or impressing guests.
Ingredients
Scale
- 1 cup jasmine or basmati rice
- 2 cups water
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- 1 pound fresh or thawed shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- 1. In a medium saucepan, combine rice and water. Bring to a boil.
- 2. Reduce heat, cover, and simmer for about 15 minutes or until the rice is tender.
- 3. In the last few minutes of cooking, stir in chopped parsley and chives.
- 1. In a large skillet over medium heat, melt 2 tablespoons of butter.
- 2. Add minced garlic and sauté until fragrant (about 1 minute).
- 3. Add shrimp to skillet and cook until pink and opaque (about 3–4 minutes).
- 4. Reduce heat to low, then pour in heavy cream; add remaining butter, lemon juice, salt, and pepper. Simmer gently until slightly thickened (about 5 minutes).
- 5. Combine cooked herb rice with shrimp mixture in the skillet, folding gently until well combined.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 450
- Sugar: 2g
- Sodium: 530mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 200mg
Keywords: - Customize this dish by adding seasonal vegetables like bell peppers or zucchini. - For a lighter version, substitute heavy cream with half-and-half. - Leftovers can be stored in an airtight container in the fridge for up to three days.