One Pan Creamy Shrimp and Rice (Quick and Easy)

One Pan Creamy Shrimp and Rice is a velvety, easy family favorite meal made in a single dish.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings servings

Calories 436 kcal

Equipment

large saucepan

Ingredients

2 teaspoons minced garlic
1 cup uncooked white rice not instant rice
½ cup white wine
2 ½ cups water
3 teaspoons Better than Bouillon fish or lobster base
1 pound shrimp peeled and deveined, can be fresh or frozen
1 medium tomato chopped
¼ cup half & half
¼ cup grated Parmesan cheese
2 tablespoons chopped chives optional

Instructions

In a large saucepan, combine the garlic, rice, white wine, water, and fish/lobster bouillon base and bring to a boil.
Add the seafood (OK if it is still frozen) and mix.
Once it returns to a boil, reduce heat and simmer uncovered about 20 minutes, stirring once or twice, until the rice is cooked.
Add half & half and Parmesan cheese.
Right before serving, stir in the chopped tomato. Sprinkle with chopped chives (optional).

Notes

If you don't have Better Than Bouillon, you can substitute fish stock. Use frozen shrimp for flexibility. Substitute chicken broth for white wine if needed. Store leftovers in an airtight container for 2-3 days.

Nutrition

Serving: 1servingCalories: 436kcalCarbohydrates: 42gProtein: 30gFat: 12gSaturated Fat: 4gCholesterol: 304mgSodium: 1650mgPotassium: 277mgFiber: 1gSugar: 2gVitamin A: 480IUVitamin C: 10.9mgCalcium: 279mgIron: 3mg

Keyword Creamy, Easy, one-pan, quick, Rice, shrimp

Tried this recipe?Let us know how it was!