Creamy Garlic Shrimp with Rice

Cook the rice: Prepare rice according to package directions. Fluff with a fork and keep warm.
Sear the shrimp: Heat olive oil and butter in a skillet over medium-high heat. Add shrimp, season with salt, pepper, paprika, and chili flakes. Sear 1–2 minutes per side until pink and opaque. Remove from pan and set aside.
Make the cream sauce: In the same skillet, melt 1 tablespoon butter and sauté minced garlic for 30 seconds until fragrant. Optionally, whisk in flour to thicken the sauce. Add chicken broth and cream, stirring well, and simmer for 2–3 minutes until slightly thickened.
Finish the sauce: Stir in Parmesan cheese until smooth and melted. Add lemon juice and parsley. Season with salt and pepper to taste.
Combine: Return shrimp to the skillet, tossing gently in the sauce. Cook another 1–2 minutes until heated through.
Serve: Spoon creamy garlic shrimp over warm rice. Garnish with extra parsley or a squeeze of lemon for brightness.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2–3
Difficulty: Easy

Swap heavy cream for half-and-half or coconut cream for a lighter or dairy-free version.
Use scallops or a mix of seafood instead of shrimp for variety.
Add sautéed spinach, mushrooms, or bell peppers for extra color and nutrition.
Use quinoa or cauliflower rice for a lower-carb alternative.

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