Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1 cup rice (white or brown)
- 2 cups vegetable or chicken broth
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- Optional: red pepper flakes for a kick
Instructions
- Rinse the rice and combine with broth in a pot. Bring to a boil, then simmer covered for 15-20 minutes. Fluff with a fork and stir in parsley and dill.
- In a skillet, melt butter and sauté garlic until fragrant.
- Add shrimp to the skillet, season, and cook until pink, about 2-3 minutes per side.
- Pour in heavy cream and lemon juice, simmer for 2-3 minutes until thickened.
- Serve shrimp over herb rice and garnish with parsley.
Notes
- For a spicier dish, add red pepper flakes to the shrimp.
- Ensure shrimp are cooked through; they should be pink and opaque.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood
- Diet: Gluten-Free