Let me tell you about the first time I made Garlic Parmesan Shrimp and Rice – it was one of those “throw it together” nights that turned into a family favorite. I’d been cooking shrimp dishes for years (my grandma swore by fresh seafood), but this combo? Absolute magic in under 30 minutes. The way the garlic melts into butter, the Parmesan clings to each grain of rice, and those plump shrimp soak up all the flavors… trust me, your kitchen will smell like a seaside Italian bistro.

What I love most is how forgiving this dish is. Burned the garlic slightly on attempt #1? No problem – just start fresh (we’ve all been there). Short on time? It cooks faster than takeout. Now it’s my go-to when friends pop by unexpectedly or when I need comfort food without the fuss. The secret’s in the simplicity – fresh ingredients doing what they do best, with zero fancy techniques required.

Why You’ll Love This Garlic Parmesan Shrimp and Rice

This dish is my weeknight superhero, and here’s why:

• 30-minute magic: From fridge to table faster than pizza delivery (and way tastier)
• Flavor bomb: Garlic + Parmesan creates that addictive umami richness we all crave
• Pantry-friendly: Uses staples you likely have right now (I’ve made it with frozen shrimp in a pinch!)
• One-pan wonder: Less cleanup means more time savoring that first bite
• Endlessly adaptable: Toss in spinach, swap rice for quinoa – it’s your canvas

Seriously, the way the shrimp juices mingle with the buttery rice? *Chef’s kiss* every time.

Ingredients for Garlic Parmesan Shrimp and Rice

Here’s what you’ll need for this flavor-packed dish (measurements matter, but don’t stress – I’ve made this work with eyeballed amounts when desperate):

• 1 lb raw shrimp – peeled, deveined, tails off (trust me, no one wants to peel at dinner)
• 1 cup white rice – I use jasmine, but any long-grain works
• 2 cups chicken broth – the flavor booster that makes rice extraordinary
• 4 cloves garlic – minced (yes, really 4 – we’re not shy with garlic here)
• 1/4 cup grated Parmesan – the real stuff, please (see my rant below)
• 2 tbsp butter – unsalted, so we control the salt
• 1 tbsp olive oil – for that perfect shrimp sear
• 1 tsp salt – divided between shrimp and rice
• 1/2 tsp black pepper – freshly cracked if you’ve got it
• 1/2 tsp paprika – for color and that subtle warmth
• 1 tbsp fresh parsley – the bright green finish that makes it pretty

Ingredient Notes & Substitutions

Out of something? Here’s how to adapt without losing the magic:

• Shrimp: Frozen works! Thaw in cold water first (10 mins). Pat very dry – soggy shrimp won’t brown.
• Broth: Vegetable broth keeps it pescatarian. In a real pinch? Water + 1 tsp chicken bouillon.
• Parmesan: That pre-shredded stuff? It’s coated to prevent clumping… and doesn’t melt right. Grab a wedge and grate it fresh – you’ll taste the difference.
• Rice: Brown rice needs 2x liquid and 15 extra minutes. Not ideal when you’re hangry.

My one hard rule? Don’t skip the fresh garlic. That jarred stuff just won’t give you the same aromatic punch.

How to Make Garlic Parmesan Shrimp and Rice

Alright, let’s get cooking! This Garlic Parmesan Shrimp and Rice comes together in a flash, but there are a few key moments where attention makes all the difference. Follow these steps, and you’ll have a restaurant-worthy dish with minimal effort:

1. Prep the rice: Rinse it under cold water until the water runs clear (this removes excess starch so your rice isn’t gummy). Drain well – soggy rice is the enemy!
2. Sizzle the aromatics: Heat olive oil and butter in your largest skillet over medium. When the butter stops foaming, add garlic. Stir constantly for just 30-60 seconds until fragrant – that’s your cue to move fast before it browns.
3. Cook the shrimp: Add shrimp in a single layer (crowd them, and they’ll steam instead of sear). Sprinkle with salt, pepper, and paprika. Flip when pink on the bottom (about 90 seconds per side). Remove immediately – they’ll finish cooking later.
4. Toast the rice: In that same glorious garlicky pan, add rice. Stir for 1 minute to lightly toast the grains – this builds flavor depth.
5. Simmer to perfection: Pour in broth, scrape up any browned bits (that’s gold!), and bring to a boil. Reduce heat to low, cover tightly, and set a timer for 15 minutes. No peeking – steam is your rice’s best friend!
6. Finish with flair: Off heat, fluff rice with a fork. Gently fold in shrimp and Parmesan (the residual heat will melt it beautifully). Garnish with parsley – that pop of green makes it Instagram-ready.

Tips for Perfect Garlic Parmesan Shrimp and Rice

After making this dozens of times (and yes, a few learning experiences), here are my can’t-skip tips:

• Dry those shrimp: Pat them thoroughly with paper towels before cooking. Wet shrimp = sad, rubbery texture.
• Don’t overcook: Shrimp cook lightning-fast. They’re done when barely opaque – they’ll keep cooking off heat.
• Rest the rice: After simmering, let it sit covered off heat for 5 minutes. This lets grains firm up for perfect fluffiness.
• Taste and adjust: Before serving, add a pinch more salt or Parmesan if needed. Your palate knows best!

Serving Suggestions for Garlic Parmesan Shrimp and Rice

This dish shines bright enough to stand alone, but here’s how I love to serve it for maximum enjoyment:

• Crusty bread: For soaking up every last bit of that garlic-Parmesan goodness (I’m partial to a warm baguette)
• Simple greens: A quick arugula salad with lemon vinaigrette cuts through the richness perfectly

Always, always serve with lemon wedges on the side – that bright squeeze right before eating? Absolute game-changer. It wakes up all the flavors like magic.

Storing and Reheating Garlic Parmesan Shrimp and Rice

Here’s the good news – this dish makes fantastic leftovers (if you’re lucky enough to have any)! I always stash mine in an airtight container in the fridge where it keeps beautifully for 2 days max – any longer and the shrimp can get tough.

When reheating, skip the microwave unless you enjoy rubbery shrimp. Instead, warm it gently in a skillet over medium-low heat with a splash of broth or water. Stir frequently until heated through – this keeps the rice moist and the shrimp tender. Pro tip: Sprinkle a little fresh Parmesan at the end to revive that creamy texture.

Garlic Parmesan Shrimp and Rice Nutritional Information

Let’s talk numbers – but remember, these are estimates based on my typical ingredients (your favorite Parmesan brand might differ slightly). Per generous serving:

• 320 calories – surprisingly light for how indulgent it tastes!
• 10g fat (4g saturated) – thank you, butter and olive oil dream team
• 25g protein – shrimp power right there
• 35g carbs – mostly from that fluffy rice
• 800mg sodium – adjust salt if you’re watching intake

Pro tip: Want it lighter? Use half butter, half olive oil, and low-sodium broth. The flavor still shines!

FAQs About Garlic Parmesan Shrimp and Rice

Can I use brown rice instead of white?
Absolutely! Just increase the broth to 2 1/4 cups and simmer for 30 minutes (double the time). The nutty flavor actually pairs beautifully with shrimp – I sometimes add a bay leaf to the pot for extra depth.

How spicy is this dish?
Not at all – the paprika adds warmth without heat. If you like a kick, add a pinch of red pepper flakes when cooking the garlic. My husband always does this, then claims I “made it better than usual.”

Can I make this ahead?
The rice holds up well, but cook the shrimp fresh. Prep everything else, then sauté the shrimp right before serving – they take under 5 minutes! Leftover shrimp get rubbery when reheated (learned that the hard way).

Frozen vs fresh shrimp?
Frozen works great! Thaw in a bowl of cold water for 10 minutes, then pat dry thoroughly. Bonus: They’re often more affordable and just as tasty if properly handled.

There you have it – my foolproof Garlic Parmesan Shrimp and Rice that never fails to impress. Now I want to hear from you! Did your family go crazy for it like mine does? Maybe you added a splash of white wine to the broth (genius move) or threw in some cherry tomatoes for color? Drop a comment below with your experience – I read every single one and love swapping kitchen stories. And if you snapped a photo of your masterpiece, tag me on Instagram! Nothing makes me happier than seeing my recipes come to life in your kitchens. Happy cooking, friends – may your shrimp always be plump and your rice never stick!

30-Minute Garlic Parmesan Shrimp and Rice Perfection

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• Author: ushinzomr
• Total Time: 30 mins
• Yield: 4 servings 1x
• Diet: Low Calorie

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Description

A quick and flavorful dish featuring tender shrimp cooked with garlic, Parmesan, and rice.

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Ingredients

Scale 1x2x3x

• 1 lb shrimp, peeled and deveined
• 1 cup white rice
• 2 cups chicken broth
• 4 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 tbsp fresh parsley, chopped

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Instructions

1. Rinse the rice under cold water and drain.
2. In a large skillet, heat olive oil and butter over medium heat.
3. Add minced garlic and sauté for 1 minute.
4. Add shrimp, salt, pepper, and paprika. Cook for 2-3 minutes until shrimp turns pink.
5. Remove shrimp and set aside.
6. In the same skillet, add rice and chicken broth. Bring to a boil.
7. Reduce heat, cover, and simmer for 15 minutes or until rice is cooked.
8. Stir in the cooked shrimp and Parmesan cheese.
9. Garnish with fresh parsley and serve hot.

Notes

• Use fresh shrimp for the best flavor.
• Adjust seasoning to taste.
• Serve with a squeeze of lemon for extra freshness.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 1g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 180mg

Keywords: garlic parmesan shrimp and rice, shrimp recipe, easy dinner