Creamy Garlic Pepper Shrimp with Rice

introduction

This is a simple, tasty weeknight meal. Shrimp cooks fast and the creamy sauce is bright with lemon and pepper. Serve it over rice and you have a full plate in about 15 minutes. If you like creamy rice dishes, try this similar dish: Creamy Smothered Chicken and Rice.

why make this recipe

You make this recipe when you want a quick, rich meal with little work. It uses few ingredients. The flavors are clean: garlic, lemon, pepper, and cream. It feels a bit fancy but comes together fast.

how to make Creamy Garlic Pepper Shrimp with Rice

1. Heat a pan on medium-high with olive oil.
2. Pat shrimp dry and season with salt and black pepper.
3. Sear shrimp 1–2 minutes per side until pink. Take shrimp out and set aside.
4. In the same pan, melt butter and add minced garlic. Cook until you smell the garlic.
5. Pour in the cream and add Dijon mustard if you want a touch of tang. Let the sauce simmer 2–3 minutes to thicken.
6. Stir in lemon juice, chopped parsley, and extra cracked black pepper.
7. Return shrimp to the pan and toss in the sauce for 1 minute until warmed through.
8. Spoon the shrimp and sauce over cooked white rice and serve.

For another way to make a quick garlic cream sauce, see this one-pot creamy garlic pasta.

Ingredients :

300g raw shrimp, peeled and deveined, 1 tbsp olive oil, Salt, to taste, 1 tsp freshly cracked black pepper, 1 tbsp butter, 2 garlic cloves, minced, 100 ml heavy cream, 1 tsp Dijon mustard (optional), 1 tbsp lemon juice, 1 tbsp chopped fresh parsley, More cracked black pepper for topping, 1 cup cooked white rice

Directions :

Heat olive oil in a large pan over medium-high. Season shrimp with salt and pepper, then sear for 1–2 minutes per side until pink and cooked. Remove shrimp. In the same pan, melt butter, add minced garlic and cook until fragrant. Pour in cream and add mustard if using. Simmer gently for 2–3 minutes. Stir in lemon juice, parsley, and extra black pepper. Return shrimp to the pan and toss to coat in the sauce. Heat through for 1 minute. Serve with cooked white rice, spooning extra sauce over the shrimp.

how to serve Creamy Garlic Pepper Shrimp with Rice

Serve hot over a bed of white rice. Spoon extra sauce on top. Add a green side like steamed broccoli or a simple salad. For a simple sweet finish, try baked fruit for dessert like these baked apples with feta, honey and cranberries.

how to store Creamy Garlic Pepper Shrimp with Rice

Cool the shrimp and rice to room temperature, then store in an airtight container. Keep in the fridge up to 2 days. Reheat gently on the stove over low heat or in the microwave in short bursts so the cream does not split.

tips to make Creamy Garlic Pepper Shrimp with Rice

• Dry the shrimp well so they sear and not steam.
• Do not overcook shrimp; they turn rubbery if cooked too long.
• Use freshly cracked black pepper for best taste.
• Warm the cream a little before adding to cut cooking time and help it blend.
• If sauce is too thin, simmer a bit longer until it thickens.

variation (if any)

• Add a pinch of red pepper flakes for heat.
• Stir in grated Parmesan for a richer sauce.
• Swap lemon juice for a splash of white wine when you add the cream.
• Use coconut cream instead of heavy cream for a dairy-free twist.

FAQs

Q: Can I use frozen shrimp?
A: Yes. Thaw fully and pat dry before cooking.

Q: Can I make the sauce ahead?
A: You can make the sauce, cool it, and store in the fridge one day ahead. Reheat gently and add shrimp at the end.

Q: What rice works best?
A: Plain white rice or jasmine rice works well. Brown rice is fine but may need longer cooking time.

Q: Can I skip the mustard?
A: Yes. The mustard adds depth but is optional.

Q: How to keep shrimp tender?
A: Cook quickly over medium-high heat and remove as soon as they turn pink.

Conclusion

For another creamy shrimp idea, see this Creamy Garlic Shrimp – Ahead of Thyme.

Creamy Garlic Pepper Shrimp with Rice

A quick and creamy weeknight meal featuring shrimp cooked in a rich garlic and lemon sauce, served over fluffy white rice.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Shrimp and Seasoning

• 300 g raw shrimp, peeled and deveined
• 1 tbsp olive oil for sautéing
• to taste Salt
• 1 tsp freshly cracked black pepper for seasoning

Sauce Ingredients

• 1 tbsp butter for sautéing
• 2 cloves garlic, minced
• 100 ml heavy cream can be warmed before use
• 1 tsp Dijon mustard (optional) for a touch of tang
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley for garnish
• More cracked black pepper for topping

Base

• 1 cup cooked white rice for serving

Method

 

Searing the Shrimp

1. Heat a pan on medium-high with olive oil.
2. Pat shrimp dry and season with salt and black pepper.
3. Sear shrimp 1–2 minutes per side until pink. Take shrimp out and set aside.

Making the Sauce

1. In the same pan, melt butter and add minced garlic. Cook until fragrant.
2. Pour in the cream and add Dijon mustard if you want a touch of tang. Let the sauce simmer for 2–3 minutes to thicken.
3. Stir in lemon juice, chopped parsley, and extra cracked black pepper.

Combining

1. Return shrimp to the pan and toss in the sauce for 1 minute until warmed through.
2. Spoon the shrimp and sauce over cooked white rice and serve.

Notes

Store cooked shrimp and rice in an airtight container in the fridge for up to 2 days. Reheat gently to avoid splitting the cream. Dry shrimp well before searing for best results.