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Garlic Butter Shrimp and Rice Skillet

Close-up of Garlic Butter Shrimp and Rice Skillet topped with fresh parsley in a light-colored bowl.

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Make a complete, flavorful dinner of shrimp and rice cooked together in one skillet with a rich garlic butter sauce.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound large shrimp, peeled and deveined
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 cup chopped onion
  • 1 1/2 cups long-grain white rice, uncooked
  • 3 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Heat olive oil in a large, deep skillet over medium-high heat. Season shrimp with salt and pepper. Add shrimp to the skillet and cook for 1-2 minutes per side until pink. Remove shrimp and set aside.
  2. Reduce heat to medium. Add 2 tablespoons of butter to the skillet. Add onion and cook until softened, about 3 minutes.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Add uncooked rice to the skillet and stir for 1 minute to coat the grains with the butter mixture.
  5. Pour in the chicken broth. Bring the mixture to a boil, then reduce heat to low, cover the skillet, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during simmering.
  6. Remove the skillet from the heat. Stir in the remaining 2 tablespoons of butter and the heavy cream until combined.
  7. Gently fold the cooked shrimp back into the rice mixture. Cover and let stand for 5 minutes to heat the shrimp through.
  8. Stir in the fresh parsley before serving.

Notes

  • For extra flavor, you can add 1/4 teaspoon of red pepper flakes with the garlic.
  • Use pre-cooked shrimp if you want to reduce the cooking time for the shrimp portion.
  • If you prefer a tangier flavor, substitute half of the heavy cream with lemon juice after removing the skillet from the heat.

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