Ingredients
For the Shrimp:
• 500g (1 lb) large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tbsp butter
• Salt & black pepper, to taste
• 4 cloves garlic, minced
• 1 tsp paprika
• ½ tsp chili flakes (optional)
For the Cream Sauce:
• 1 cup heavy cream (or cooking cream)
• ½ cup chicken broth (or seafood stock)
• ½ cup grated Parmesan cheese
• 1 tbsp butter
• 1 tbsp flour (for thickening, optional)
• 1 tbsp lemon juice
• 2 tbsp chopped parsley
For Serving:
• 2 cups cooked jasmine or basmati rice
Instructions
1. Cook the Rice:
Cook rice according to package directions. Fluff with a fork and keep warm.
2. Sear the Shrimp:
Heat olive oil and butter in a skillet over medium-high heat.
Add shrimp, season with salt, pepper, paprika, and chili flakes.
Sear 1–2 minutes per side until pink. Remove from pan and set aside.
3. Make the Cream Sauce:
In the same pan, melt 1 tbsp butter and sauté minced garlic for 30 seconds.
(Optional: whisk in flour for a thicker sauce.)
Add chicken broth and cream, stirring well. Simmer for 2–3 minutes.
4. Finish the Sauce:
Stir in Parmesan cheese until melted and smooth.
Add lemon juice and parsley. Season with salt and pepper to taste.
5. Combine:
Return shrimp to the pan, toss gently in the sauce, and cook for another 1–2 minutes until heated through.
6. Serve:
Spoon creamy garlic shrimp over warm rice and garnish with extra parsley or a squeeze of lemon.
