Creamy Garlic Butter Shrimp Bowl with Herb Rice

Ingredients

For the Herb Rice

1 cup long-grain rice (jasmine or basmati works great)

2 cups chicken broth (or water with 1 tsp chicken bouillon)

1 tbsp butter

1 tbsp fresh parsley, chopped (or 1 tsp dried)

1 tsp dried thyme or Italian seasoning

½ tsp garlic powder

Salt & pepper to taste

For the Creamy Garlic Butter Shrimp

1 lb large shrimp, peeled & deveined (tails optional)

2 tbsp butter

1 tbsp olive

4 garlic cloves, minced

½ tsp paprika

½ tsp crushed red pepper flakes (optional for heat)

Salt & pepper to taste

1 cup heavy cream (or half-and-half for lighter version)

½ cup grated Parmesan cheese

1 tsp lemon juice

Fresh parsley for garnish

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 Instructions

1. Make the Herb Rice

1. In a medium saucepan, melt the butter over medium heat.

2. Add rice and stir for 1 minute to lightly toast.

3. Pour in chicken broth, garlic powder, thyme, parsley, salt, and pepper.

4. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes (or until liquid is absorbed).

5. Fluff with a fork and keep warm.

2. Cook the Shrimp

1. Pat shrimp dry and season with paprika, salt, and pepper.

2. Heat butter and olive oil in a large skillet over medium-high heat.

3. Add shrimp and cook for 1–2 minutes per side until pink and opaque. Remove and set aside.

3. Make the Creamy Garlic Butter Sauce

1. In the same skillet, melt an extra 1 tbsp butter if needed.

2. Add minced garlic and sauté for 30 seconds until fragrant.

3. Pour in heavy cream and bring to a gentle simmer.

4. Stir in Parmesan cheese until melted and sauce thickens slightly (about 2–3 minutes).

5. Add lemon juice, taste, and adjust seasoning.

4. Combine & Serve

1. Return shrimp to the skillet, toss in the sauce to coat.

2. Spoon herb rice into bowls, top with creamy garlic butter shrimp, and drizzle extra sauce on top.

3. Garnish with fresh parsley and an extra sprinkle of Parmesan.

 Tip: You can add steamed broccoli, asparagus, or spinach to the bowl for extra color and nutrition.

If you want, I can also give you a one-pan version where the rice and shrimp cook in the same skillet for easier cleanup. That version is even more weeknight-friendly.