Creamy Herb Rice with Garlic Butter Shrimp Bowl

Juicy garlic butter shrimp over fluffy jasmine rice, smothered in a velvety herb cream sauce. Ready in 30 minutes and packed with bold, comforting flavor.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Seafood

Calories: 520

Ingredients Equipment Method Notes

Ingredients

1 lb large raw shrimp peeled and deveined
1 cup jasmine rice
2 tbsp olive oil
3 tbsp unsalted butter divided
4 cloves garlic minced
1 cup heavy cream
0.5 cup parmesan cheese freshly grated
0.25 cup fresh parsley chopped
2 tbsp fresh dill chopped
0.5 tsp salt
0.25 tsp black pepper
0.25 tsp chili flakes optional

Equipment

large skillet
medium saucepan
whisk
Serving bowls

Method

Cook rice according to package instructions. Once done, fluff with a fork and set aside.
In a large skillet over medium heat, warm olive oil and 1 tablespoon of butter. Add minced garlic and saute for 30 seconds to 1 minute until fragrant, stirring constantly.
Add shrimp in a single layer. Season with salt, pepper, and chili flakes if using. Cook 1-2 minutes per side until shrimp curl and turn pink. Remove from skillet and set aside.
In the same skillet, melt remaining 2 tablespoons of butter over medium-low heat. Pour in heavy cream and stir gently.
Add grated parmesan and whisk until fully melted and smooth.
Stir in chopped parsley and dill. Simmer for 2-3 minutes until sauce thickens slightly.
Spoon rice into serving bowls. Pour creamy herb sauce over the rice and top with the garlic butter shrimp. Garnish with extra fresh herbs and serve immediately.

Notes

Use raw shrimp only — pre-cooked turns rubbery. Keep cream at a gentle simmer; never boil. Add herbs at the very end for best flavor. Not suitable for freezing.