Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 2 tbsp butter, divided
- 4 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/2 cup heavy cream or half-and-half
- 1/3 cup parmesan, freshly grated
- 1 tsp lemon juice (optional)
- 2 cups cooked rice (white, brown, or cauliflower)
- Fresh parsley or green onion, for garnish
Instructions
- Season shrimp with salt, pepper, and paprika.
- Sear shrimp in 1 tbsp butter over medium-high heat until pink, 2–3 minutes per side. Remove shrimp.
- Lower heat, add remaining butter and garlic; sauté 1 minute.
- Stir in cream, parmesan, and lemon juice. Simmer until slightly thickened.
- Return shrimp to pan and toss in sauce. Cook 1–2 minutes more.
- Serve shrimp and sauce over warm rice. Garnish with parsley or green onion.
Notes
- Use plant-based ingredients for a dairy-free version.
- Add spinach or peas to bulk up with veggies.
- Store refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 195 mg