Description
A delicious creamy garlic butter shrimp dish served over Jasmine rice with fresh herbs.
Ingredients
Scale
- 1 pound Large Raw Shrimp (peeled and deveined)
- 2 tablespoons Olive Oil (for searing shrimp)
- 1 cup Jasmine Rice (or basmati or short-grain rice)
- 3 cloves Garlic (minced)
- 3 tablespoons Unsalted Butter (divided)
- 1 cup Heavy Cream (or coconut milk for lighter option)
- 1/2 cup Parmesan Cheese (grated)
- 1 cup Fresh Herbs (Parsley, Dill) (or dried in smaller amounts)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1/2 teaspoon Chili Flakes (optional)
Instructions
- Cook the Jasmine rice according to package instructions. Fluff it with a fork and set aside.
- In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add minced garlic, sauté for about 30 seconds until fragrant.
- Add the shrimp to the skillet, season with salt, pepper, and optional chili flakes. Cook for 1-2 minutes per side until the shrimp turn pink and opaque. Remove from skillet.
- In the same skillet, melt the remaining tablespoon of butter. Pour in the heavy cream and whisk until smooth. Stir in the parmesan and fresh herbs, and let it simmer for 2-3 minutes.
- In serving bowls, layer the fluffy rice, top with the creamy herb sauce, and add the garlic butter shrimp on top.
- Serve warm, garnishing with extra fresh herbs if desired.
Notes
- This dish can be made lighter by substituting coconut milk for heavy cream.
- Feel free to use dried herbs if fresh ones are not available.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 2g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 210mg