Can I use frozen shrimp?

Yes. Thaw frozen shrimp in the refrigerator overnight or in cold water for a quicker option. Pat them dry before seasoning so they sear instead of steaming.

What if I do not have heavy cream?

You can use half-and-half or a mixture of milk and a touch of butter to add richness. The sauce will be lighter but still comforting.

Can I make this dairy-free?

Substitute butter with olive oil or a dairy-free spread, and use a dairy-free cream alternative. Coconut cream will change the flavor profile, so choose a neutral dairy-free option if possible.

How do I prevent the shrimp from getting rubbery?

Cook shrimp just until pink and opaque, 1–2 minutes per side for large shrimp. If you cook them longer, they can get firm. If using a slow cooker, add them at the end.

Is this recipe suitable for a large gathering?

Yes. Scale the ingredients up and keep rice in a separate warmer or oven-safe dish covered with foil. Make the sauce and shrimp in batches or in a large skillet to maintain texture.

Easy Creamy Garlic Butter Shrimp Fast Recipe 2026

Description

A comforting dish of creamy garlic butter shrimp served over fluffy rice, perfect for weeknights or lazy Sundays.

Ingredients

Scale

1 lb large shrimp, peeled and deveined
Salt and pepper, to taste
2 tbsp olive oil
3 tbsp unsalted butter
5 cloves garlic, minced
1 tsp paprika
½ tsp red pepper flakes (optional)
½ cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
1 tbsp lemon juice
2 tbsp chopped parsley (optional, for garnish)
1 cup long-grain white rice
2 cups water or chicken broth
Salt, to taste
1 tbsp butter

Cook Mode Prevent your screen from going dark

Instructions

In a medium saucepan, combine rice, water or broth, salt, and butter. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes or until rice is tender and liquid is absorbed. Remove from heat and let sit covered.
Season the shrimp with salt, pepper, and paprika. Let them sit while the rice cooks.
Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side, or until pink and opaque. Remove shrimp from skillet and set aside.
In the same skillet, reduce heat to medium. Add butter and garlic, sauté for 30 seconds until fragrant.
Pour in chicken broth and simmer for 2 minutes, scraping up any browned bits from the bottom.
Stir in heavy cream and Parmesan cheese. Simmer until sauce thickens slightly, about 3–5 minutes.
Add lemon juice, red pepper flakes (if using), and return shrimp to the skillet. Toss to coat and heat through.
Serve creamy garlic butter shrimp over warm rice. Garnish with parsley if desired.

Notes

If using frozen shrimp, thaw them in the refrigerator or under cold water. For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 20g
Cholesterol: 220mg