Garlic Shrimp with Cream Sauce and Rice (Restaurant-Style!)

👩‍🍳 Instructions

1. 1

   Rinse rice thoroughly under cold water until clear. In a medium saucepan, combine rinsed rice, 2 cups water/broth, and ½ teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Turn off heat, let steam, covered, for 5 minutes. Fluff with a fork.
2. 2

   While rice cooks, pat shrimp dry with paper towels. Season lightly with salt and black pepper.
3. 3

   In a large skillet over medium-high heat, melt 2 tablespoons butter. Add shrimp in a single layer (cook in batches if needed). Sauté for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
4. 4

   Reduce heat to medium. Add remaining 1 tablespoon butter to the pan. Add minced garlic and sliced garlic; sauté for 1 minute until fragrant (do not burn).
5. 5

   Pour in white wine or chicken broth, scraping up any browned bits. Simmer for 2-3 minutes to reduce slightly.
6. 6

   Stir in heavy cream, red pepper flakes, dried oregano, and ¼ teaspoon black pepper. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until sauce slightly thickens. Taste and adjust salt as needed.
7. 7

   Return cooked shrimp to the pan with the sauce. Stir gently to coat and cook for 1 minute to heat through.
8. 8

   Turn off heat. Stir in fresh lemon juice and chopped parsley. Serve immediately over fluffy rice, garnished with extra parsley if desired.