Garlic Butter Shrimp over Rice
Half a pound of shrimp, a lot of garlic and a splash of white wine, done in the time it takes the rice to rest.
Recipes and Things · Wes Hadley
Posted Sept. 20, 2026 · 2 servings
Posted Sept. 20, 2026 · 2 servings
Shrimp cook in about three minutes, and every extra minute takes something away. On the line they are the last thing fired for a reason.
Start the rice first. By the time it has steamed and rested, the shrimp, the garlic and the sauce are done in one skillet.
What you need
| How much | What |
|---|---|
| 3/4 cup | long-grain white rice |
| 1/2 lb | large shrimp, peeled and deveined |
| 3 tbsp | butter |
| 5 cloves | garlic, thinly sliced |
| 1/4 cup | dry white wine or chicken stock |
| 1/2 | lemon, juiced |
| 1 pinch | red pepper flakes |
| 2 tbsp | parsley, chopped |
How to make it
- Rinse the rice, then simmer it covered in 1 1/4 cups salted water for 15 minutes. Turn off the heat and leave the lid on.
- Pat the shrimp dry and season with salt. Melt 1 tbsp of the butter in a skillet over medium-high and sear the shrimp 1 minute per side. Move them to a plate.
- Lower the heat, add the rest of the butter, the garlic and the pepper flakes. Cook until the garlic is pale gold, about 1 minute.
- Add the wine and let it bubble down by half. Return the shrimp with the lemon juice and toss for 30 seconds.
- Fluff the rice, spoon the shrimp and sauce over it, and finish with parsley.
Cook’s notes
- Frozen shrimp are fine. Thaw them in a bowl of cold water for 10 minutes, then dry them well.
- Garlic goes from gold to bitter quickly. Have the wine measured before it hits the pan.
FAQ
How do I know the shrimp are done?
They turn opaque and curl into a loose C. A tight O means they went too long.