This Garlic Butter Shrimp and Rice has been one of my go-to dinners for hectic weeknights and last-minute guests. I first put this combination together the night I wanted something impressive but quick: pantry rice, a slab of butter, a head of garlic, and a pack of frozen shrimp. The smell of butter and garlic filling the kitchen hooked everyone instantly. Its balance of bright garlic, rich butter, and briny shrimp makes each bite satisfying, and the Parmesan adds a silky finish that makes the dish feel indulgent without fuss.

I remember the first time I served this for a small dinner party: people hovered around the stove while I finished it, then everyone kept going back for seconds. It’s simple enough that even a novice can pull it off, yet the flavors read as thoughtful and restaurant-worthy. The texture contrast—tender shrimp against fluffy rice—plus the creamy, cheesy coating is the kind of comfort that’s easy to scale up for a crowd or keep modest for two. This version uses easy-to-find ingredients and comes together in about 20 minutes, which is why it’s become a household favorite.

Ingredients

• 1 cup Minute rice: Use Minute rice for speed, or substitute 1 cup uncooked long-grain white rice cooked according to package directions. Minute rice keeps the total time down and yields fluffy grains—look for the original variety for best texture.
• 6 tablespoons unsalted butter: Butter is the backbone of the sauce. Unsalted lets you control seasoning; use European-style butter for extra richness if you like.
• 4 cloves garlic, minced: Fresh garlic is essential. Mince finely so it releases maximum flavor into the butter; avoid pre-minced jars for a brighter taste.
• 12 to 16 ounces extra large shrimp, peeled and deveined: Choose wild-caught if available or U.S. farmed for consistency. Leave tails on for presentation or off for easier eating—both work.
• 1/4 cup shredded Parmesan cheese: Freshly shredded gives the best melt and flavor; avoid pre-grated powders for a creamier finish.
• 3 tablespoons skim milk: A splash to loosen the Parmesan into a silky coating; swap for whole milk or cream for a richer finish.
• 2 tablespoons chopped fresh parsley: Brightens the dish and cuts through the richness. Flat-leaf parsley is my preference for flavor.
• Salt and fresh ground black pepper, to taste: Season in stages—rice, butter sauce, and at the end—to keep flavors balanced.
• Shredded Parmesan for garnish (optional): Adds texture and visual appeal; grate fresh over the top just before serving.

Instructions

Cook the rice: Prepare 1 cup Minute rice according to the package directions. If using uncooked long-grain rice, cook 1 cup uncooked rice in 2 cups water (or according to package) until tender, then fluff with a fork. Keep the rice warm and slightly dry so it absorbs the sauce without getting mushy. Make the garlic butter: Meanwhile, heat a large skillet over medium heat and add 6 tablespoons unsalted butter. Once melted, add 4 cloves minced garlic and cook 2 to 3 minutes, stirring constantly until fragrant and just beginning to turn golden. Watch closely: burned garlic is bitter. If the garlic browns too fast, reduce heat to medium-low. Cook the shrimp: Add 12–16 ounces extra-large shrimp to the skillet and stir so each piece gets coated in garlic butter. Cook about 2 minutes, stirring frequently, until shrimp turn pink and opaque at the center. Shrimp cook very fast—overcooking makes them rubbery—so remove from heat as soon as they’re done. Combine rice and shrimp: Stir the prepared rice into the skillet with the shrimp, mixing thoroughly so the grains pick up the buttery garlic. If the pan looks dry, add a tiny splash of reserved cooking liquid or a teaspoon of butter to keep it glossy. Make it creamy: Lower the heat to medium-low and stir in 1/4 cup shredded Parmesan, 3 tablespoons skim milk, and 2 tablespoons chopped fresh parsley. Season with salt and fresh ground black pepper to taste. Stir continuously for 1 to 2 minutes until the cheese melts and forms a creamy coating on the rice and shrimp. Garnish and serve: Remove from heat. Garnish with additional shredded Parmesan and a sprinkle of chopped parsley. Serve immediately while hot and glossy.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days; shrimp become firmer with time, so reheat gently in a skillet over low heat with a splash of water or milk to restore moisture. For longer storage, freeze in meal-sized portions without the fresh parsley for up to 3 months—thaw overnight in the fridge and reheat slowly. Avoid microwave reheating at high power, which can overcook shrimp; instead, rewarm in a pan with a tablespoon of butter or a few teaspoons of milk.

Ingredient Substitutions

If you don’t have Minute rice, use 1 cup uncooked long-grain white rice cooked separately; for a nuttier flavor, substitute jasmine or basmati rice but adjust water ratios per package. Swap skim milk for whole milk or 2 tablespoons of heavy cream for a richer, silkier sauce. If dairy-free, use 6 tablespoons dairy-free butter and a dairy-free grated substitute, though the texture and flavor will differ slightly. Frozen shrimp work well—thaw in cold water and pat completely dry before cooking.

Serving Suggestions

Serve this as a main with a simple green salad tossed in lemon vinaigrette or alongside steamed asparagus or roasted broccoli for color and texture contrast. For a complete seafood platter, pair with crusty bread to mop up the buttery sauce. Garnish with lemon wedges for brightness and an extra sprinkle of Parmesan for visual appeal. It’s equally lovely served family-style straight from the skillet.

Cultural Background

The combination of garlic, butter, and seafood appears across many coastal cuisines—this homey version leans on classic American comfort, borrowing from Italian techniques that marry pasta or rice with garlic-butter sauces and cheese. Shrimp in garlic butter is a simple, timeless pairing found in bistros and beachside cafes; adapted here with rice for a single-pan, home-friendly approach that keeps prep and cleanup minimal.

Seasonal Adaptations

In spring and summer, finish with a big handful of chopped herbs (basil and chives mix nicely with parsley) and a squeeze of lemon. In autumn, swap parsley for a touch of chopped thyme and add roasted mushrooms for earthiness. For winter holidays, increase butter slightly and fold in roasted garlic instead of raw minced garlic to create a deeper, sweeter profile.

Meal Prep Tips

Cook the rice ahead and refrigerate. When ready to serve, refresh the rice briefly in a skillet with a pat of butter and warm it through before adding freshly cooked shrimp—this preserves shrimp texture and saves time. Pack lunches in shallow containers for quick reheating; include a small lemon wedge and extra grated Parmesan to brighten the reheated dish.

Every time I make this, it reminds me that uncomplicated ingredients, cooked thoughtfully, deliver the most memorable dinners. Give it your own twist and share it with friends—the best meals are the ones you make together and then talk about for weeks.