Creamy Garlic Shrimp with Rice

Ingredients

For the Shrimp:

• 500g (1 lb) large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tbsp butter
• Salt & black pepper, to taste
• 4 cloves garlic, minced
• 1 tsp paprika
• ½ tsp chili flakes (optional)
• For the Cream Sauce:
• 1 cup heavy cream (or cooking cream)
• ½ cup chicken broth (or seafood stock)
• ½ cup grated Parmesan cheese
• 1 tbsp butter
• 1 tbsp flour (for thickening, optional)
• 1 tbsp lemon juice
• 2 tbsp chopped parsley

For Serving:

• 2 cups cooked jasmine or basmati rice

Instructions

1. Cook the Rice:
   1. Cook rice according to package directions.
   2. Fluff with a fork and keep warm.
2. Sear the Shrimp:
   1. Heat olive oil and butter in a skillet over medium-high heat.
   2. Add shrimp, season with salt, pepper, paprika, and chili flakes.
   3. Sear 1–2 minutes per side until pink.
   4. Remove from pan and set aside.
3. Make the Cream Sauce:
   1. In the same pan, melt 1 tbsp butter and sauté minced garlic for 30 seconds.
   2. (Optional: whisk in flour for a thicker sauce.)
   3. Add chicken broth and cream, stirring well.
   4. Simmer for 2–3 minutes.
4. Finish the Sauce:
   1. Stir in Parmesan cheese until melted and smooth.
   2. Add lemon juice and parsley.
   3. Season with salt and pepper to taste.
5. Combine:
   1. Return shrimp to the pan, toss gently in the sauce, and cook for another 1–2 minutes until heated through.
6. Serve:
   1. Spoon creamy garlic shrimp over warm rice and garnish with extra parsley or a squeeze of lemon.