Ingredients:

  • 1.5 cups Long-grain white rice
  • 3 cups Low-sodium chicken bone broth
  • 6 tbsp Unsalted butter, divided
  • 9 cloves Garlic, divided (3 smashed, 6 minced)
  • 1 tsp Sea salt
  • 1.5 lbs Large shrimp (16-20 count), peeled and deveined
  • 1 cup Heavy cream
  • 0.5 cup Freshly grated Parmesan cheese
  • 0.5 tsp Red pepper flakes
  • 1 tbsp Fresh lemon juice
  • 0.25 cup Fresh parsley, finely chopped

Instructions:

  1. Rinse the rice under cold water until the water runs clear.
  2. Boil the broth in a medium pot with 3 smashed garlic cloves and the 1.5 cups of rice. Simmer 15-18 minutes until all liquid is absorbed.
  3. Dry the shrimp thoroughly with paper towels and season with sea salt and red pepper flakes.
  4. Melt 2 tbsp butter in your large skillet over medium high heat until it begins to foam and sizzle.
  5. Sear the shrimp for 1-2 minutes per side until they turn opaque and pink. Remove them from the pan immediately.
  6. Saute the minced garlic in the remaining 4 tbsp of butter for about 30 seconds until fragrant but not brown.
  7. Whisk in heavy cream and bring to a very gentle simmer.
  8. Stir in Parmesan cheese slowly, whisking constantly until the sauce is silky and thickened.
  9. Combine everything by adding the shrimp and the cooked rice (remove the smashed garlic cloves first) back into the skillet.
  10. Finish with lemon juice and parsley, tossing gently to coat every grain of rice in the buttery sauce.