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A delicious serving of One-Pan Creamy Garlic Butter Shrimp and Rice — Easy 30-Minute Meal garnished with fresh herbs in a skillet ready to be served.

One-Pan Creamy Garlic Butter Shrimp and Rice

Elevate your weeknight dinner with this luxurious one-pan meal that combines succulent shrimp with perfectly tender rice in a rich garlic butter sauce. It is a restaurant-quality dish that comes together in just 30 minutes, minimizing cleanup without sacrificing flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American/Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Large shrimp, peeled and deveined tails removed
  • 1 cup Long-grain white rice
  • 3 cups Chicken broth
  • 4 cloves Garlic, freshly minced
  • 1/2 cup Heavy cream
  • 3 tbsp Unsalted butter
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 tsp Smoked paprika
  • 2 tbsp Fresh parsley, finely chopped
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper or to taste
  • Optional: 1 tbsp fresh lemon juice for brightness

Equipment

  • Large deep skillet or Dutch oven with a tight-fitting lid
  • Chef's knife
  • Cutting board
  • Silicone spatula or wooden spoon
  • Garlic press or microplane
  • Measuring cups and spoons
  • Tongs

Method
 

  1. Heat two tablespoons of butter in a large skillet over medium-high heat.
  2. Add the peeled and deveined shrimp to the skillet in a single layer. Season with a pinch of salt, pepper, and the smoked paprika. Sear until opaque and just cooked through, about 2-3 minutes per side. Remove shrimp from the pan and set aside.
  3. Add the remaining tablespoon of butter to the same skillet. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to let it brown or burn.
  4. Add the rinsed long-grain rice to the skillet, stirring for 1-2 minutes to toast the grains slightly and coat them in the garlic butter.
  5. Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for approximately 15 minutes, or until the rice is tender and the liquid is mostly absorbed.
  6. Remove the lid and stir in the heavy cream and Parmesan cheese. Continue to stir until the sauce becomes thick, glossy, and creamy.
  7. Fold the cooked shrimp back into the pan to warm through. If adding lemon juice, stir it in now.
  8. Garnish with freshly chopped parsley and serve immediately while hot.

Notes

To prevent rubbery shrimp, always remove them from the pan while the rice cooks; this ensures the shrimp remain tender and sweet. If the rice is still firm but the liquid has evaporated, add a small splash of warm broth or water. For a nutritious boost, toss in two cups of fresh baby spinach during the final minute of cooking until just wilted. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently with a splash of broth to loosen the sauce.