Creamy Spiced Garlic Shrimp with Rice

Name: Creamy Spiced Garlic Shrimp with Rice
Total time: 15 min
Yield: 2 people
Ingredients: 14 oz Peeled shrimp; 2 tbsp Butter; 1 tbsp Minced garlic; 0.5 cup Cooking cream; 1 tbsp Lemon juice; 1 tsp Paprika; 0.5 tsp Dried oregano; 0.25 tsp Red pepper flakes (optional); 2 tbsp Fresh minced parsley; 2 cup Cooked white rice; 1 tsp Salt; 0.5 tsp Black pepper

Pescatarian • Gluten-FreeUnder 15 MinsHigh ProteinLunch • Dinner

Easy

15min

525kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A quick and rich meal of shrimp cooked in a creamy garlic and butter sauce, with a special touch of paprika and spices to enhance the flavor, served over white rice.

If you're looking for a dish that combines delicious seafood flavors with a rich sauce, this Creamy Spiced Garlic Shrimp with Rice recipe is the perfect choice for you. In this dish, we've enhanced the classic cream sauce with a wonderful array of spices like paprika, which gives the sauce a golden color and warmth in taste, with a touch of oregano and red pepper flakes to add depth and a distinct flavor to every bite. This dish is prepared in less than 15 minutes, making it a perfect quick meal after a long day. The tender shrimp cooked in butter merge with the spiced cream sauce, and is served over a layer of warm white rice that absorbs every drop of this delicious sauce. You can always control the heat level by increasing or decreasing the pepper flakes, but the balance of these spices will take your dish to the level of luxury seafood restaurants.

Ingredients

400 g Peeled shrimp (about 20 medium-large shrimp)
30 g Butter
1 tbsp Minced garlic
120 ml Cooking cream
1 tbsp Lemon juice
1 tsp Paprika
0.5 tsp Dried oregano
0.25 tsp Red pepper flakes (optional)
2 tbsp Fresh minced parsley
300 g Cooked white rice (about 2 cups)
1 tsp Salt
0.5 tsp Black pepper

Instructions

1
Melt the butter in a wide skillet over medium heat, then add the peeled shrimp.
2
Season the shrimp with salt, black pepper, paprika, dried oregano, and red pepper flakes, and sauté for 2 minutes per side until they turn pink and the spices are fragrant, then remove them from the skillet and set aside.
3
In the same skillet carrying the flavor of the spices, add the minced garlic and sauté for one minute until fragrant without burning.
4
Pour the cooking cream and lemon juice into the skillet, stir gently and let it simmer for two minutes until the sauce gains the delicious paprika color and thickens slightly.
5
Return the cooked shrimp to the skillet with the sauce, add half the amount of parsley, then stir the ingredients together for an additional minute.
6
Serve the dish immediately by placing a layer of cooked white rice on a serving plate, pour the shrimp with the spiced cream sauce over it, and garnish the top with the remaining parsley.

Chef's Tips

•Paprika not only adds a warm flavor, but also gives the sauce an attractive orange color.
•Be careful not to overcook the shrimp so they don't become tough and rubbery; it is enough for them just to turn pink.
•You can squeeze an extra lemon wedge when serving to increase freshness and break the richness of the cream.

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