Description
This Parmesan garlic shrimp recipe is a quick, flavorful meal perfect for busy weeknights. Creamy, garlicky, and oh-so-satisfying!
Ingredients
Scale
- 1 cup uncooked long grain white rice
- 2 tablespoons salted butter
- 1 pound uncooked shrimp (21/25 count per pound), peeled and deveined
- 1 small shallot, chopped (about 1/3 cup)
- 1 tablespoon minced garlic
- 1/8 teaspoon crushed red pepper (add more, if desired)
- 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Gluten Free Cream of Mushroom Soup
- 3/4 cup Swanson® Chicken Broth
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the rice: First, start by cooking your rice according to the package directions. I’ve made the mistake of forgetting to start the rice early enough, and believe me, nothing’s worse than your shrimp being ready but your rice still needing another 10 minutes. So get that going first!
- Sauté the shrimp: While your rice is doing its thing, melt the butter in your skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes, just until they turn pink. (Don’t overcook them—you want them juicy and tender, not rubbery.) Once they’re done, transfer the shrimp to a plate and cover them to keep warm.
- Cook the aromatics: In the same skillet, toss in your chopped shallots and cook for about 2 minutes until they’re soft and fragrant. Then, add the minced garlic and red pepper flakes. Stir them around for about 30 seconds. At this point, your kitchen is going to smell incredible—garlic and butter are a match made in heaven.
- Make the sauce: Pour in your cream of mushroom soup and chicken broth, then bring the mixture to a boil. Once it starts bubbling, reduce the heat to medium and let it simmer for about 4 minutes. The sauce will thicken slightly and develop a richer flavor.
- Bring it all together: Now it’s time to add the shrimp back into the skillet, along with the Parmesan cheese. Stir everything together until the shrimp are coated in that creamy, cheesy sauce.
- Serve: Spoon the shrimp and sauce over the hot rice, sprinkle with some freshly chopped parsley or basil, and you’re ready to dig in.
Notes
If you have leftovers (though I wouldn’t count on it), this shrimp dish stores well in the fridge for up to 2 days. Just be sure to store the shrimp and rice separately so the rice doesn’t soak up all the sauce. To reheat, warm the shrimp and sauce gently in a skillet over medium heat, adding a splash of chicken broth if the sauce has thickened too much. You can also microwave it, but be sure to do so in short bursts to avoid overcooking the shrimp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner