Can I use frozen shrimp for this recipe?

Yes, absolutely! Just make sure to thaw the frozen shrimp completely before cooking. Pat them very dry with paper towels to remove excess moisture, which helps them sear better and prevents watering down the sauce.

What can I serve with Creamy Garlic Herb Shrimp if I don't want rice?

While rice is a classic pairing, this versatile dish also goes wonderfully with pasta (like linguine or fettuccine), quinoa, couscous, mashed potatoes, or even some crusty bread for dipping. Steamed or roasted vegetables such as asparagus or broccoli also make excellent sides.

How do I prevent the shrimp from becoming tough and rubbery?

The key to perfectly tender shrimp is not to overcook them. Shrimp cook very quickly, typically needing only 1-2 minutes per side until they turn pink and opaque. Remove them from the heat as soon as they reach this stage; they will continue to cook slightly when added back to the warm sauce.

Can I prepare parts of this recipe in advance?

For the best texture and flavor, it's recommended to cook and serve the shrimp fresh. However, you can certainly prep ingredients ahead of time. This includes mincing your garlic, chopping your fresh herbs, and even cooking your rice. This will significantly cut down on your active cooking time when you're ready to make dinner.

Creamy Garlic Herb Shrimp with Rice: Your Ultimate 30-Minute Weeknight Meal

Name: Creamy Garlic Herb Shrimp with Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1.5 lbs large shrimp, peeled and deveined; 1/2 tsp salt, plus more to taste; 1/4 tsp black pepper, plus more to taste; 4 cloves garlic, minced; 1/2 cup chicken broth or vegetable broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 2 tbsp fresh parsley, chopped; 1 tbsp fresh chives, chopped; Cooked rice, for serving

Description

A quick and satisfying meal featuring succulent shrimp bathed in a rich garlic-herb cream sauce, served over fluffy rice, ready in just 30 minutes.

Ingredients

Scale

1 tbsp olive oil
1.5 lbs large shrimp, peeled and deveined
1/2 tsp salt, plus more to taste
1/4 tsp black pepper, plus more to taste
4 cloves garlic, minced
1/2 cup chicken broth or vegetable broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Cooked rice, for serving

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Instructions

Step 1: If not already cooked, prepare your rice according to package directions. Set aside, keeping warm.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add shrimp to the skillet in a single layer. Season with 1/2 tsp salt and 1/4 tsp pepper.
Step 3: Cook shrimp for 1-2 minutes per side, until pink and opaque. Do not overcook. Remove shrimp from the skillet and set aside on a plate.
Step 4: Reduce heat to medium. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn.
Step 5: Pour in the chicken broth, scraping any browned bits from the bottom of the pan. Bring to a simmer, then stir in the heavy cream and Parmesan cheese. Continue to simmer gently for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
Step 6: Remove the skillet from heat. Stir in the fresh parsley and chives. Taste the sauce and adjust salt and pepper if needed.
Step 7: Return the cooked shrimp to the skillet, tossing gently to coat them evenly in the creamy garlic herb sauce.
Step 8: Serve immediately over warm cooked rice, garnished with a little extra fresh parsley or chives if desired.

Notes

For a touch of heat, add a pinch of red pepper flakes along with the garlic. Ensure your shrimp are completely thawed and patted dry before cooking for the best sear. You can substitute fresh dill or basil for some of the parsley for a different flavor profile.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan-frying, Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup with shrimp
Calories: 450 kcal
Sugar: 2g
Sodium: 600mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 30g
Cholesterol: 200mg