Description
A delightful blend of creamy herb rice topped with succulent garlic butter shrimp, perfect for any occasion.
Ingredients
Scale
- 1 cup long-grain rice
- 1 pound shrimp, peeled and deveined
- 2 tablespoons garlic, minced
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1 tablespoon fresh herbs (parsley, dill, or basil), chopped
- Salt and pepper to taste
Instructions
- Cook the rice according to the package instructions. Fluff it up with a fork afterward for a perfect texture.
- Melt the butter in a large skillet over medium heat, allowing it to bubble and release its nutty aroma.
- Sauté the minced garlic for about a minute until fragrant, ensuring it doesn’t burn.
- Cook the shrimp until they turn pink and opaque, roughly 2-3 minutes per side.
- Add the heavy cream and stir in the fresh herbs, allowing the flavors to meld.
- Season with salt and pepper to taste.
- Simmer the sauce to thicken slightly over low heat.
- Serve the creamy shrimp mixture generously over the fluffy rice.
Notes
Ensure shrimp are not overcooked; they should be slightly firm and not tough. Rinse rice before cooking for fluffier grains.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 300mg