Creamy Parmesan Shrimp and Rice
This Creamy Parmesan Shrimp and Rice is a cozy, one-pot wonder that’s rich, flavorful, and easy to make!
Servings: 4 servings
Ingredients
For the Dish:
- 1 pound shrimp peeled and deveined
- 1 cup Arborio rice
- 4 cups chicken broth low-sodium if preferred
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic minced
- 1 cup peas fresh or frozen
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Cooking Instructions:
- In a large skillet, heat the olive oil and butter over medium heat. Once melted, add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side until pink and opaque. Remove shrimp and set aside.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the Arborio rice, allowing it to toast slightly for about 1 minute.
- Gradually pour in the chicken broth, one cup at a time, stirring frequently until the rice absorbs the broth. This takes about 18-20 minutes until creamy and al dente.
- Reduce heat to low and stir in heavy cream and grated Parmesan cheese until melted and creamy.
- Fold in the peas and sautéed shrimp, add Italian seasoning, and adjust seasoning with salt and pepper. Warm for another 2-3 minutes.
- Remove from heat and serve hot, garnished with fresh parsley.
Equipment
- Large Skillet
- Wooden Spoon
- Measuring cups and spoons
- Serving spoon
- Chopping board
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a splash of broth when reheating to maintain creaminess.
- Customize with additional vegetables like bell peppers or mushrooms.