Directions
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Cook the Rice: Begin by cooking the rice according to package directions. Once cooked, take a fork and fluff the rice to ensure that it is light and airy. Keep it warm, as it will be the foundation for the creamy shrimp.
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Sear the Shrimp: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the shrimp and season with salt, black pepper, paprika, and chili flakes if you like a bit of spice. Sear the shrimp for about 1 to 2 minutes on each side until they turn a lovely pink hue. Remove them from the skillet and set them aside for later.
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Make the Cream Sauce: In the same skillet, melt another tablespoon of butter and toss in the minced garlic. Sauté for about 30 seconds, letting the wonderful garlic aroma fill the air. If you’re aiming for a thicker sauce, now is the time to whisk in 1 tablespoon of flour. Next, pour in the chicken broth and heavy cream, stirring well to combine. Let this mixture simmer for about 2 to 3 minutes, allowing the flavors to meld.
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Finish the Sauce: Gradually stir in the grated Parmesan cheese, ensuring it melts smoothly into the cream. Once the cheese is fully incorporated, add the lemon juice and chopped parsley. Taste the sauce, adding salt and pepper as necessary. The sauce should be creamy and full of flavor, making it a tremendous addition to the tender shrimp.
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Combine: Return the cooked shrimp to the pan, gently tossing them in the sauce to coat thoroughly. Cook for another 1 to 2 minutes until the shrimp are heated through and the flavors have beautifully combined.
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Serve: Spoon the creamy garlic shrimp generously over the warm rice. For a finishing touch, garnish the dish with additional parsley or a light squeeze of lemon juice. Presenting this dish makes for an inviting and appetizing supper.
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