Description

This One-Pan Creamy Shrimp with Lemon, Herbs, and White Rice is a fast and flavorful meal featuring tender shrimp coated in a garlic herb butter sauce enriched with heavy cream and Parmesan cheese. Served over fluffy white rice, it’s the perfect comfort dish for busy weeknights or casual entertaining. The vibrant touch of lemon juice and parsley brings balance and freshness, while the one-pan method makes cleanup a breeze.

Ingredients

Scale

For the shrimp:

1 lb (450g) large shrimp, peeled and deveined
2 tbsp olive oil
3 tbsp unsalted butter
4 cloves garlic, minced
1 tsp paprika
1 tsp dried thyme
1 tsp dried basil
Salt and black pepper, to taste
½ cup heavy cream
¼ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
1 tbsp lemon juice

For the rice:

1 cup long grain white rice
2 cups water
1 tbsp butter
Salt, to taste

Instructions

Cook the rice first.
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup white rice, 1 tbsp butter, and a pinch of salt. Stir once, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit, covered, for 5 minutes.
Season the shrimp.
Pat the shrimp dry and season with salt, pepper, paprika, thyme, and basil.
Sauté the shrimp.
In a large skillet over medium heat, heat 2 tbsp olive oil. Add shrimp in a single layer and cook for 2 minutes per side or until just pink and opaque. Remove from skillet and set aside.
Make the creamy herb butter sauce.
In the same skillet, add 3 tbsp butter and the minced garlic. Sauté for 1 minute until fragrant.
Add cream and cheese.
Pour in the heavy cream and stir in the Parmesan cheese. Simmer for 2-3 minutes, stirring until smooth and slightly thickened.
Return shrimp to the pan.
Add the cooked shrimp back to the skillet. Toss to coat in the creamy herb sauce. Add lemon juice and sprinkle with chopped parsley. Cook for 1 more minute.
Fluff the rice with a fork. Serve the creamy herb butter shrimp over the warm white rice.

Notes

For the best flavor, use large or jumbo shrimp and cook them just until opaque.
Add lemon juice at the end to avoid curdling the cream.
If substituting fresh herbs, double the quantity for maximum impact.
To lighten the dish, use half-and-half instead of heavy cream.
Make it spicy by adding red pepper flakes or chili oil.
Store leftovers for up to 3 days; reheat gently to maintain texture.
Serve with roasted vegetables or a light salad for a complete meal.