Description
A creamy, comforting one-pan dish featuring juicy shrimp sautéed in rich garlic butter, tossed with tender rice, and finished with Parmesan for a risotto-style finish. Ready in just 20 minutes.
Ingredients
2 cups cooked minute rice (or any rice of choice)
2 tablespoons unsalted butter
3 cloves garlic, minced
1 pound extra-large shrimp, peeled and deveined
1/2 cup shredded Parmesan cheese
1/4 cup skim milk
2 tablespoons chopped fresh parsley
Salt, to taste
Freshly ground black pepper, to taste
Extra Parmesan and parsley, for garnish
Instructions
- Prepare the rice according to package instructions and set aside.
- In a large skillet over medium heat, melt the butter.
- Add the minced garlic and cook for 2–3 minutes until lightly browned, stirring frequently.
- Stir in the shrimp and cook for about 2 minutes or until they turn pink, stirring often.
- Add the cooked rice and stir to combine well.
- Stir in Parmesan cheese, skim milk, parsley, salt, and pepper.
- Cook for 1–2 minutes until the mixture is creamy and heated through.
- Remove from heat, garnish with extra Parmesan and parsley, and serve immediately.
Notes
- Use any cooked rice, such as jasmine, basmati, quinoa, or couscous.
- For a seafood medley, add scallops or white fish.
- Add red pepper flakes or cayenne for a spicy kick.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently to avoid overcooking the shrimp.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 1g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 180mg
