Welcome to My Cozy Kitchen: Let’s Make Magic Happen!

Hey there, friend! Olivia here, apron dusted with flour and heart full of excitement. Can you smell that? It’s the sizzle of garlic hitting butter, the cozy promise of a meal that hugs you from the inside out. If your soul does a happy dance when simple ingredients transform into something extraordinary, you’ve found your tribe. Today, we’re whipping up my Easy Garlic Butter Shrimp and Rice—a one-pan wonder that’s become my ultimate weeknight hero. Imagine plump, juicy shrimp swimming in a zesty garlic butter sauce, piled high over tomato-kissed rice studded with sweet peas. It’s vibrant comfort food that lands on the table in under an hour, no fancy skills required. Whether you’re cooking for your soulmate, your rowdy kids, or just treating yourself (you deserve it!), this dish is all about joy, flavor, and that proud “I made this!” moment. So grab your favorite skillet—let’s turn humble ingredients into pure deliciousness together!

A Sunset Feast & My Love Affair with Shrimp

Picture this: me, age 10, barefoot on a rickety dock in Maine, the sky painted orange and pink. My grandpa—a fisherman with salt in his veins—had just hauled in buckets of fresh shrimp. “Livvy-girl,” he’d rumble, “the best meals start with what the sea gives us.” We’d toss those jewels into a battered skillet with garlic and butter right there on the beach, serving them over rice from a steaming pot. No plates, just laughter and buttery fingers as the sun dipped low. That moment? Pure magic. It’s where my obsession with shrimp began—their sweet brininess, how they cook in minutes, how they make any meal feel like a celebration. This recipe? It’s my grown-up homage to Grandpa’s dock-side feasts. Every bite tastes like sunshine, salt air, and love. ❤️

Your Flavor Toolkit: Ingredients & Why They Shine

Gather these goodies! I’ve added notes to empower your swaps and spark your curiosity:

• Onion (1, finely chopped): Our flavor base! Sweet or yellow onions work best. Chef’s hack: Freeze for 10 minutes before chopping—no tears!
• Garlic (8 cloves total, crushed): Yes, 8! Divided between rice and sauce. Substitute: 1 tsp garlic powder = 1 fresh clove, but fresh is magic here.
• White Rice (2½ cups): Long-grain like jasmine or basmati. Insight: Rinse it! Removes starch for fluffier rice.
• White Wine (½ cup + ½ cup): Adds bright acidity. Swap: Use extra stock + 1 tbsp lemon juice if avoiding alcohol.
• Crushed Tomatoes (400g/14 oz): Brings tangy depth. Chef’s pick: San Marzano for sweetness.
• Chicken or Fish Stock (4 cups + ½ cup): Use fish stock for oceanic vibes, chicken for milder flavor. Emergency sub: Veggie broth works!
• Frozen Peas (2 cups): Little pops of sweetness. No thawing needed—they cook perfectly in the rice!
• Shrimp (500g/1 lb): Get raw, peeled, deveined (tails on/off—your call!). Pro tip: Pat them DRY with paper towels for the perfect sear.
• Butter (2 tbsp), Olive Oil (2 tbsp), Lemon Juice (1 tbsp): Our golden trio! Butter = richness, olive oil = high-heat searing, lemon = zingy finish. Always use real butter!

Why this combo rocks: The tomatoes and stock create a rich “sofrito” base for the rice, while the double garlic punch (in rice AND sauce) builds layers of flavor. The peas? They’re your veggie sneak-attack!

Let’s Get Cooking: Simple Steps, Big Rewards

Follow along—I’ve packed each step with tips to make you shine!

1. Cook the Rice Base: Heat 1 tbsp olive oil in your largest deep skillet or Dutch oven over medium heat. Sauté onions for 3-4 mins until translucent—don’t rush! Add 4 crushed garlic cloves; stir 30 seconds until fragrant (burnt garlic = sad times). Stir in rice, coating every grain in that oily goodness. Cook 1-2 mins—it’ll turn slightly translucent at the edges. Pour in ½ cup wine (if using); let it bubble and reduce by half, scraping any browned bits. Chef’s hack: That’s FLAVOR GOLD! Add tomatoes, 4 cups stock, peas, salt, and pepper. Bring to a lively simmer, cover tightly, and reduce heat to low. Cook 15-20 mins until rice is tender and liquid’s absorbed. Key tip: NO PEEKING! Trapped steam cooks rice evenly.
2. Sear the Shrimp: While rice cooks, heat remaining 1 tbsp olive oil in a separate skillet over medium-high. Pat shrimp VERY dry—this ensures caramelization, not steaming. Season with salt and pepper. Arrange shrimp in one layer (crowd them = steam city). Cook 1-2 mins per side until JUST opaque and pink with a golden kiss. Watch closely: Overcooked shrimp turn rubbery. Remove to a plate immediately.
3. Whip Up the Garlic Butter Sauce: In the same shrimp skillet (keep those tasty bits!), melt butter over medium. Add remaining 4 crushed garlic cloves; sauté 30 seconds until golden. Pour in ½ cup wine and ½ cup stock. Bring to a simmer, scraping the pan bottom. Let bubble 3-4 mins until reduced by a third—it’ll lightly coat a spoon. Stir in lemon juice. Pro move: Taste! Add a pinch of red pepper flakes now if you like heat.
4. Bring It All Together: Gently fold cooked shrimp into the garlic butter sauce—just 1 minute to warm through. Spoon that saucy shrimp over the fluffy rice. Final flourish: Drizzle any extra sauce from the skillet!

Why this order rocks: Cooking rice and shrimp simultaneously saves time, and building the sauce in the shrimp skillet layers flavors beautifully!

Plate It Like a Pro (No Fancy Skills Needed!)

This dish is a stunner with minimal effort! Scoop the tomato rice into wide, shallow bowls. Top generously with shrimp and that glossy garlic butter sauce. Garnish with a sprinkle of fresh parsley or chives for color, and a lemon wedge on the side for optional zing. Cozy touch: Serve with crusty bread to swipe up every drop of sauce. Perfect for family-style dinners—just plonk the skillet right on the table (with a trivet!) and watch hands reach in. Pair with a crisp green salad or roasted asparagus for a full, vibrant meal. And candles? Always. 🕯️✨

Make It Your Own: Delicious Twists

Play with your food! Here are my favorite riffs:

• Spicy Cajun Kick: Toss shrimp with 1 tbsp Cajun seasoning before searing. Add diced andouille sausage to the rice base!
• Mediterranean Sunshine: Stir ¼ cup chopped Kalamata olives and 2 tbsp capers into the rice. Finish shrimp with a sprinkle of feta cheese.
• Vegetarian Delight: Swap shrimp for 1.5 cups chickpeas (pat dry + sear!). Use veggie stock. Add zucchini with the peas.
• Creamy Dreamy: Stir ¼ cup heavy cream or coconut milk into the garlic butter sauce at the end. Luxurious!
• Seafood Fiesta: Add scallops or diced firm white fish with the shrimp. Cook times may vary slightly.

Olivia’s Behind-the-Scenes Nuggets

This recipe has evolved like a good friendship! Originally, I used jarred tomato sauce—but crushing whole tomatoes myself gave brighter flavor. And that double wine addition? Total accident! I once splashed extra into the shrimp pan and did a happy dance at the result. 🕺 My funniest kitchen fail? Forgetting to devein shrimp for a date-night dinner… let’s just say, romance survived, but I double-check now! Over time, I’ve learned: quality stock is non-negotiable (homemade or premium store-bought), and room-temp shrimp sear better (pull them from the fridge 15 mins early). This dish is forgiving—if your rice is slightly under? Add 2 tbsp stock, cover, and steam off-heat for 5 mins. Perfection is overrated; flavor and fun are everything!

Your Questions, Answered!

Let’s tackle common hiccups so you feel unstoppable:

• Q: My rice is mushy/crunchy! Help?
  A: Mushy = too much liquid or over-stirring. Crunchy = not enough liquid or heat too high. Use a tight-fitting lid and trust the timer! If unsure, check rice at 15 mins—add 2 tbsp stock if dry, or simmer uncovered 2 mins if wet.
• Q: Can I use brown rice?
  A: Absolutely! Increase stock to 5 cups and cook time to 35-40 mins. Add peas in the last 10 mins to avoid mush.
• Q: Shrimp cooked too fast—sauce isn’t ready!
  A: No stress! Remove shrimp when done. They’ll rewarm perfectly in the sauce later. Undercooked shrimp = danger zone; perfectly cooked > perfect timing.
• Q: Can I make this ahead?
  A: Cook rice base ahead (store 3 days fridge). Reheat gently with 2 tbsp stock. Cook shrimp and sauce FRESH—they take under 10 mins! Pre-cooked shrimp get rubbery when reheated.

Easy Garlic Butter Shrimp and Rice

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• Author: OliviaBennett
• Total Time: 45-50 minutes

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Description

Hey there, friend! Olivia here, apron dusted with flour and a heart full of excitement. Imagine plump, juicy shrimp swimming in a zesty garlic butter sauce, served over vibrant tomato-infused rice studded with sweet peas. This one-pan wonder is the ultimate weeknight hero—comforting, flavorful, and ready in under an hour. Whether you’re cooking for loved ones or treating yourself, this dish is a celebration of joy, flavor, and that proud “I made this!” moment. Let’s get cooking!

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Ingredients

Scale 1x2x3x

For the Rice

• 2½ cups long-grain white rice (jasmine or basmati)

• 1 onion, finely chopped

• 4 cloves garlic, crushed (divided)

• ½ cup white wine (or extra stock + 1 tbsp lemon juice)

• 400g (14 oz) crushed tomatoes (San Marzano preferred)

• 4 cups chicken or fish stock

• 2 cups frozen peas (no need to thaw)

• Salt & pepper, to taste

• 1 tbsp olive oil

For the Shrimp & Sauce

• 500g (1 lb) raw peeled and deveined shrimp (tails on/off your choice)

• Salt & pepper

• 1 tbsp olive oil

• 2 tbsp butter

• 4 cloves garlic, crushed (remaining)

• ½ cup white wine

• ½ cup chicken or fish stock

• 1 tbsp lemon juice

• Optional: pinch red pepper flakes for heat

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Instructions

1. Cook the Rice Base

• Heat 1 tbsp olive oil in a large deep skillet or Dutch oven over medium heat.

• Sauté the onion for 3-4 minutes until translucent.

• Add 4 crushed garlic cloves, stir 30 seconds until fragrant (don’t burn!).

• Stir in rice, coating each grain well, cook 1-2 minutes until edges turn translucent.

• Pour in ½ cup white wine, let it bubble and reduce by half, scraping up any brown bits.

• Add crushed tomatoes, stock, peas, salt, and pepper. Bring to a lively simmer.

• Cover tightly, reduce heat to low, and cook 15-20 minutes without stirring or peeking until rice is tender and liquid absorbed.

2. Sear the Shrimp

• While rice cooks, heat 1 tbsp olive oil in a separate skillet over medium-high heat.

• Pat shrimp dry, season with salt and pepper.

• Place shrimp in a single layer, cook 1-2 minutes per side until just opaque and golden. Remove and set aside.

3. Make the Garlic Butter Sauce

• In the same skillet, melt butter over medium heat.

• Add remaining 4 crushed garlic cloves, sauté 30 seconds until golden.

• Pour in ½ cup white wine and ½ cup stock, simmer 3-4 minutes until reduced by a third.

• Stir in lemon juice and optional red pepper flakes. Taste and adjust seasoning.

4. Combine & Serve

• Fold shrimp gently into the garlic butter sauce to warm through.

• Spoon tomato rice onto plates or bowls, top with shrimp and drizzle extra sauce.

• Garnish with fresh parsley, chives, and lemon wedges.

Notes

• Rinse rice to remove starch for fluffier results.

• Pat shrimp dry for perfect sear—avoid overcrowding skillet.

• Use a tight-fitting lid on rice pot for even cooking.

• Leftover rice? Add a splash of stock and steam off-heat for 5 minutes.

• No wine? Substitute with extra stock + lemon juice.

• Add veggies like zucchini or diced bell peppers for variety.

• Prep Time: 10 minutes

Nutrition

• Calories: 420cal Per Serving
• Fat: 17g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 28g

Nutritional Info (Per Serving)

Calories: ~420 | Protein: 28g | Carbs: 38g | Fat: 17g | Fiber: 3g
Note: Values are estimates. Using low-sodium stock reduces salt content. Add a side salad to boost fiber!

Final Thoughts: Why This Recipe Will Steal Your Heart (and Stomach!)

This Easy Garlic Butter Shrimp and Rice isn’t just dinner—it’s a love letter to simplicity, flavor, and the messy, beautiful art of home cooking. It’s the dish that says “I’ve got you” on chaotic weeknights and “Let’s celebrate” on slow weekends. With every bite of garlicky shrimp, every forkful of tomato-kissed rice, you’re tasting the kind of meal that lingers in memory long after the plates are cleared.

So tie on that apron, crank up your favorite playlist, and let the sizzle of butter and garlic work its alchemy. Because the best meals aren’t about perfection—they’re about the hands that make them and the hearts they feed. Now go forth, cook with abandon, and don’t forget to lick the spoon!