Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 3 tbsp butter
- 3 cloves garlic, minced
- ½ cup heavy cream
- Pinch of paprika
- 2 cups cooked long-grain white rice
- Coarse black pepper
- Freshly chopped parsley, for garnish
Instructions
- Cook the white rice according to package instructions and set aside.
- Melt 1 tbsp butter in a skillet over medium-high heat. Season shrimp with salt and black pepper, cook 1–2 minutes per side until pink and opaque. Remove shrimp.
- Melt remaining butter, sauté garlic until fragrant, then stir in heavy cream and paprika. Simmer 2–3 minutes until slightly thickened.
- Return shrimp to skillet, toss to coat in sauce.
- Serve shrimp and sauce alongside rice, garnish with parsley.
Notes
- For extra flavor, squeeze a bit of lemon over the shrimp before serving.
- Adjust garlic or paprika to taste for a bolder flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 185 mg