What kind of rice works best for Creamy Garlic Butter Shrimp with Rice?

Long-grain rice like basmati or jasmine is ideal because it stays fluffy and soaks up the sauce. Short-grain can get sticky, but will still taste good.

How do I avoid overcooking the shrimp?

Keep an eye on color! Once the shrimp turn pink and curl into a “C” shape, they’re ready. Overcooked shrimp become chewy, so stay vigilant.

Can I use pre-cooked shrimp?

Yes, but add them at the very end, just to warm through. Overheating pre-cooked shrimp can make them rubbery.

Is Creamy Garlic Butter Shrimp with Rice gluten-free?

It is naturally gluten-free if you use gluten-free broth and double-check Parmesan labels. Always read ingredient lists if you have celiac or gluten intolerance.

Do I have to use cream or milk?

Nope! You can use half-and-half or even evaporated milk for a lighter sauce. Even unsweetened almond milk can work, though it changes the flavor slightly.

Can I make Creamy Garlic Butter Shrimp with Rice ahead of time?

Absolutely! Cook as directed, cool quickly, and refrigerate. Reheat gently with a splash of milk or broth until creamy again. It’s make-ahead friendly.

Are there low-dairy alternatives?

Swap butter for a plant-based alternative and use coconut cream or a dairy-free milk plus nutritional yeast for a cheesy finish. This adapts well for dairy-sensitive eaters.

Delicious Creamy Garlic Butter Shrimp with Rice: 7 Tips

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Creamy Garlic Butter Shrimp with Rice delivers tender shrimp in a rich garlic‑butter sauce over creamy rice—a weeknight dinner legend with minimal effort and maximum flavor.

Author: Julia Monroe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Main Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

1 lb large shrimp, peeled & deveined

1½ cups long‑grain rice (basmati or jasmine)

6 tbsp unsalted butter

5 cloves garlic, minced

½ cup grated Parmesan cheese

½ cup whole milk or heavy cream

⅓ cup chopped fresh parsley

Salt & black pepper, to taste

¼ tsp red pepper flakes (optional)

1¾ cups chicken or vegetable broth

Lemon wedges (for serving, optional)

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Instructions

1. Rinse rice under cold water until water runs clear. In a saucepan, combine rice and broth; bring to a boil, then reduce heat, cover and simmer 13 minutes until tender.

2. While rice cooks, heat 3 tbsp butter in a large skillet over medium heat. Add shrimp, season with salt & pepper, cook ~2 minutes per side until pink and opaque; remove shrimp and set aside.

3. To the same skillet, add remaining 3 tbsp butter and minced garlic; cook ~1 minute until fragrant (do not burn).

4. Lower heat, pour in milk (or cream) and sprinkle in Parmesan; whisk until smooth and creamy (add splash of milk if too thick).

5. Return shrimp to pan, add cooked rice and gently stir to coat everything in the garlic‑butter sauce. Sprinkle red pepper flakes if desired for a kick.

6. Stir in chopped parsley, taste and adjust seasoning; serve hot with lemon wedges for extra brightness.

Notes

Leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of milk or broth to revive the sauce. Freezing is possible but shrimp texture may change.

Find it online: https://www.musttryrecipe.com/creamy-garlic-butter-shrimp-rice/