Creamy Garlic Butter Shrimp Bowl with Herb Rice and Lemon Parsley
Make a creamy garlic butter shrimp bowl with fluffy herb rice, lemon, parsley, Parmesan, and tender shrimp. A bright, rich dinner ready in about 40 minutes.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Whisk
- Fork
- Spoon
- Measuring cup
- Paper towel
- Plate
- Serving bowl
- Stove
- Refrigerator
- Airtight container
Ingredients
- 1 cup (190 g) long-grain white rice or jasmine rice, rinsed
- 2 cups (480 ml) low-sodium chicken broth or water
- 1/2 teaspoon fine salt
- 1 tablespoon (14 g) unsalted butter
- 2 tablespoons chopped fresh parsley
- 1 teaspoon fresh lemon zest
- 1 lb (450 g) large shrimp, peeled and deveined
- 3/4 teaspoon fine salt, divided
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons (42 g) unsalted butter
- 5 garlic cloves, minced
- 1/4 teaspoon red pepper flakes, optional
- 1/2 cup (120 ml) heavy cream
- 1/3 cup (30 g) freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley, plus more for serving
- Lemon wedges, for serving
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