Serve Hot: This dish is best served fresh while the sauce is creamy and rich.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce.
Freezing: Not recommended, as the creamy sauce may separate when thawed.
Variations
Dairy-Free: Use coconut cream in place of heavy cream and omit Parmesan.
Extra Veggies: Stir in baby spinach, mushrooms, or sun-dried tomatoes for added flavor and nutrition.
Protein Swap: Replace shrimp with scallops, salmon bites, or diced chicken for a delicious twist.
Pasta Option: Serve the creamy garlic butter shrimp over linguine or fettuccine instead of rice.
FAQ
Q: Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking to avoid excess liquid.
Q: How do I prevent overcooked shrimp?
Cook them only until pink and opaque—about 1–2 minutes per side. They’ll finish cooking in the sauce.
Q: Can I make the sauce thicker?
Yes, simmer a little longer or add extra Parmesan for a thicker, creamier consistency.
