Marry Me Shrimp & Rice
Creamy shrimp in a rich sun-dried tomato sauce served over fluffy rice
A luxurious twist on the viral Marry Me Shrimp Pasta, featuring tender shrimp in a creamy parmesan sauce with sun-dried tomatoes, served over perfectly cooked rice instead of pasta.
Equipment
Ingredients
Main Ingredients
shrimp (peeled, deveined)
500 g
rice
300 g
heavy cream
240 ml
chicken broth
240 ml
parmesan (grated)
50 g
sun-dried tomatoes (drained)
60 g
garlic (minced)
4 cloves
olive oil
30 ml
butter
30 g
Italian seasoning
5 g
red pepper flakes
2 g
salt
3 g
black pepper
2 g
fresh basil (chopped)
10 g
Instructions
Cook the rice
Rinse rice and cook according to package instructions until fluffy.
Prepare the shrimp
Pat shrimp dry and season with salt and black pepper.
Sear the shrimp
Heat olive oil and butter in a large pan over medium-high heat. Add shrimp in a single layer and cook until golden on both sides.
Sauté aromatics
Remove shrimp from pan. In the same pan, add minced garlic and sun-dried tomatoes. Sauté until fragrant.
Make the creamy sauce
Pour in chicken broth and heavy cream. Add Italian seasoning and red pepper flakes. Bring to a gentle simmer.
Finish the sauce
Stir in grated parmesan until melted and sauce thickens slightly.
Combine and serve
Return shrimp to the pan and coat in sauce. Serve over cooked rice and garnish with fresh basil if desired.
Original recipe
Storage
Best served fresh. Rice can be cooked ahead and reheated separately.
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