Ingredients
- Large Shrimp, peeled and deveined: (1 pound) – The star of the show! Choose large shrimp for a satisfying bite and ensure they are peeled and deveined to save time and for optimal taste.
- Cooked Rice: (3 cups, cooked) – Use your favorite type of rice – white, brown, jasmine, or basmati all work wonderfully. Pre-cooked rice (leftovers or microwaveable pouches) speeds up the process significantly.
- Butter, unsalted: (½ cup, 1 stick) – The foundation of the rich, flavorful sauce. Unsalted butter allows you to control the saltiness of the dish.
- Garlic, minced: (6 cloves) – Fresh garlic is crucial for that pungent, aromatic garlic butter flavor. Mince it finely for even distribution.
- Dry White Wine (optional): (¼ cup) – Adds a touch of acidity and complexity to the sauce. You can substitute with chicken broth or lemon juice if preferred.
- Lemon Juice, fresh: (2 tablespoons) – Brightens up the dish and cuts through the richness of the butter, adding a refreshing zest.
- Fresh Parsley, chopped: (¼ cup) – Adds a pop of fresh, herbaceous flavor and vibrant color as a garnish.
- Red Pepper Flakes (optional): (¼ teaspoon or to taste) – For a subtle kick of heat that enhances the garlic butter flavor without being overpowering.
- Salt: (To taste) – Enhances the flavors of all the ingredients. Sea salt or kosher salt is recommended.
- Black Pepper, freshly ground: (To taste) – Adds a bit of spice and depth of flavor. Freshly ground pepper is always best.
- Olive Oil: (1 tablespoon) – Used to prevent the butter from burning and adds a touch of healthy fat.
Instructions
- Prepare the Shrimp: If using frozen shrimp, ensure they are fully thawed. Pat the shrimp dry with paper towels. This helps them to brown nicely and prevents steaming in the pan. Season the shrimp lightly with salt and pepper.
- Melt Butter and Olive Oil: In a large skillet or pan, preferably cast iron or stainless steel, melt the butter over medium heat along with the olive oil. The olive oil helps to prevent the butter from burning and adds a subtle fruity note.
- Sauté the Garlic: Once the butter is melted and shimmering, add the minced garlic to the skillet. Sauté the garlic for about 1-2 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter. The aroma should be intoxicating!
- Add White Wine (Optional): If using white wine, pour it into the skillet now. Let it simmer for about 1-2 minutes, allowing the alcohol to evaporate slightly and the flavors to meld with the garlic butter. This step adds depth and complexity to the sauce. If omitting wine, simply skip to the next step.
- Cook the Shrimp: Add the seasoned shrimp to the skillet in a single layer. Avoid overcrowding the pan, as this will steam the shrimp instead of searing them. If necessary, cook the shrimp in batches. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque and are cooked through. They should curl up nicely when cooked. Overcooked shrimp will be rubbery, so watch them closely.
- Add Lemon Juice and Red Pepper Flakes (Optional): Once the shrimp are cooked, remove the skillet from the heat. Stir in the fresh lemon juice and red pepper flakes (if using). The lemon juice will brighten the sauce and balance the richness of the butter. Red pepper flakes add a subtle warmth.
- Combine with Rice: Add the cooked rice to the skillet with the shrimp and garlic butter sauce. Gently toss everything together to coat the rice evenly with the flavorful sauce. Ensure the rice is heated through if it was pre-cooked and chilled.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the Garlic Butter Shrimp & Rice. Serve immediately while it’s hot and flavorful. You can add an extra squeeze of fresh lemon juice just before serving for an extra burst of freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Sodium: 600
- Fat: 25
- Carbohydrates: 50
- Protein: 35