A delicious and comforting rice bowl with juicy garlic-seasoned shrimp, fluffy rice, and a rich creamy garlic Parmesan sauce. Easy enough for a weeknight dinner and flavorful enough for a special meal.
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
For the Rice:
1½ cups long-grain white rice
2¾ cups water or chicken broth
½ teaspoon salt
1 tablespoon butter
For the Shrimp:
1½ pounds large shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
4 cloves garlic, minced
1 teaspoon paprika
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes, optional
1 tablespoon fresh lemon juice
For the Creamy Garlic Sauce:
2 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
¾ cup freshly grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon salt, or to taste
1 tablespoon fresh parsley, chopped
1 teaspoon lemon juice
For the Bowl:
4 cups cooked rice
Cooked creamy garlic shrimp
Creamy garlic Parmesan sauce
2 tablespoons fresh parsley
Lemon wedges
Extra Parmesan, optional
Optional Additions:
Steamed broccoli
Sautéed spinach
Roasted bell peppers
Sliced avocado
Cherry tomatoes
Corn
Green onions
Instructions:
Prepare the Rice:
Rinse the rice under cold water until the water runs mostly clear.
Add the rice, water or chicken broth, and salt to a saucepan.
Bring to a boil, then reduce the heat to low. Cover and cook according to the rice package directions, usually about 15–18 minutes.
Remove from the heat and let the rice rest, covered, for 5 minutes.
Fluff with a fork and stir in 1 tablespoon butter.
Prepare the Shrimp:
Pat the shrimp dry with paper towels. This helps them brown instead of releasing too much water into the pan.
Season the shrimp with paprika, Italian seasoning, salt, black pepper, and red pepper flakes if using.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Add the shrimp in a single layer.
Cook for about 2 minutes on the first side, then flip and cook for another 1–2 minutes, until the shrimp are pink, opaque, and cooked through.
Add the minced garlic during the final 30–60 seconds of cooking and stir gently.
Remove the shrimp from the skillet and drizzle with fresh lemon juice.
Make the Creamy Garlic Sauce:
Reduce the skillet heat to medium.
Add 2 tablespoons butter.
Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic burn.
Pour in the heavy cream and chicken broth. Stir well and bring to a gentle simmer.
Add Italian seasoning, paprika, black pepper, and salt.
Simmer for 3–5 minutes, stirring occasionally, until the sauce begins to thicken.
Reduce the heat to low and gradually stir in the Parmesan cheese.
Continue stirring until the cheese melts and the sauce becomes smooth and creamy.
Stir in 1 teaspoon lemon juice and fresh parsley.
Return the cooked shrimp to the skillet and gently toss them in the sauce.
If the sauce becomes too thick, add 1–2 tablespoons of warm chicken broth until you reach your desired consistency.
Assemble the Rice Bowls:
Divide the cooked rice among 4 bowls.
Spoon the creamy garlic shrimp and sauce generously over the rice.
Add steamed broccoli, spinach, peppers, or other vegetables if desired.
Garnish with fresh parsley and extra Parmesan.
Serve immediately with lemon wedges.
Nutrition Information:
Approximate per serving, based on 4 servings and without optional vegetables:
Calories: 680 kcal
Protein: 43 g
Carbohydrates: 59 g
Fiber: 1 g
Net Carbohydrates: 58 g
Fat: 31 g
Saturated Fat: 17 g
Cholesterol: 330 mg
Sodium: 1,020 mg
Sugar: 2 g
Nutrition values are estimates and can vary depending on the shrimp size, rice, cream, cheese, and other ingredients used.
Q/S:
Q: Can I use frozen shrimp?
A: Yes. Thaw the shrimp completely and pat them very dry before cooking.
Q: Can I use cooked shrimp?
A: Yes. Add already-cooked shrimp near the end of making the sauce and heat just until warmed through. Avoid overcooking them.
Q: What size shrimp works best?
A: Large or jumbo shrimp work best because they stay juicy and are substantial enough for a rice bowl.
Q: Can I use brown rice?
A: Absolutely. Brown rice adds more fiber and a nuttier flavor. Cook it according to its package directions.
Q: Can I use cauliflower rice?
A: Yes. Cauliflower rice is a great lower-carbohydrate alternative. Sauté it separately until tender before assembling the bowls.
Q: Can I make this without heavy cream?
A: Yes. You can use half-and-half or evaporated milk, although the sauce will be slightly lighter and less rich.
Q: Can I use milk instead of heavy cream?
A: Yes, but the sauce will be thinner. For a thicker sauce, add a small cornstarch slurry made with 1 teaspoon cornstarch mixed with 1 tablespoon cold water.
Q: Can I add vegetables?
A: Yes. Broccoli, spinach, bell peppers, zucchini, asparagus, mushrooms, or green beans all pair well with the creamy garlic shrimp.
Q: Can I make this spicy?
A: Yes. Add extra red pepper flakes, cayenne pepper, Cajun seasoning, or a drizzle of hot sauce.
Q: Can I use another cheese instead of Parmesan?
A: Romano or Asiago can work well. Use a cheese that melts smoothly for the best sauce.
Q: Can I make this ahead of time?
A: You can prepare the rice and sauce ahead of time, but shrimp are best cooked shortly before serving.
Q: How do I prevent the shrimp from becoming rubbery?
A: Avoid overcooking. Shrimp usually need only a few minutes depending on their size. Remove them from the heat as soon as they are opaque and cooked through.
Q: How do I thicken the garlic Parmesan sauce?
A: Simmer it gently for a few minutes and add Parmesan gradually. Avoid boiling after adding the cheese because the sauce can become grainy.
Q: Is this recipe gluten-free?
A: It can be gluten-free. Use certified gluten-free broth and seasonings and check all packaged ingredients.
Q: Is this recipe nut-free?
A: The recipe itself contains no nuts. If preparing it for someone with a nut allergy, check packaged Parmesan, broth, seasonings, and other ingredients for allergen or cross-contact warnings.
Q: How do I store leftovers?
A: Store the shrimp, sauce, and rice in separate airtight containers in the refrigerator for up to 3 days.
Q: How should I reheat leftovers?
A: Reheat gently in a skillet over low to medium-low heat. Add a splash of broth or milk to loosen the sauce. Heat only until the shrimp are warmed through.
Q: Can I freeze this recipe?
A: The rice can be frozen, but the creamy Parmesan sauce may separate slightly after freezing. For the best texture, prepare the shrimp and sauce fresh.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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