Directions
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Cook the Rice: Begin by rinsing your rice under cold water until the water runs clear. In a pot, bring the water or broth to a boil. Add a pinch of salt and the optional tablespoon of butter for extra flavor. Stir in the rinsed rice, cover with a lid, and let it simmer for about 12–15 minutes until the rice is fluffy. This creates the perfect base to soak up all the tremendous flavors to come. Keep the rice warm while you prepare the shrimp.
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Sauté the Shrimp: In a large skillet, melt the butter over medium-high heat. Add the minced garlic and cook for about 30 seconds just until fragrant; this makes your kitchen smell tremendous. Toss in the shrimp, seasoning them with salt, black pepper, and chili flakes if you like a little kick. Cook the shrimp for 2–3 minutes on each side until they turn pink and juicy. Once cooked, squeeze the fresh lemon juice over the shrimp for a zesty finish and then remove them from the pan. Set them aside.
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Make the Creamy Garlic Sauce: In the same skillet, add another tablespoon of butter and melt it over medium heat. Add the extra clove of minced garlic and sauté lightly until fragrant. Carefully pour in the heavy cream and stir gently to combine. Then add the Parmesan cheese and Italian herbs. Simmer this sauce for about 2–3 minutes until it thickens and takes on a glossy appearance—tremendous!
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Combine Everything: Return the cooked shrimp to the pan, ensuring they are well-coated in the creamy sauce. Simmer everything together for another minute so the shrimp can absorb the flavors of the sauce fully.
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Serve: Spoon hot rice into bowls, then top generously with the creamy garlic butter shrimp. For a touch of color and freshness, garnish with chopped parsley and a sprinkle of Parmesan cheese.
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