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Ingredients — Shrimp:
- Fresh parsley, chopped (for garnish)
- 2 tbsp grated Parmesan
- 1 tsp Dijon mustard (optional)
- Salt & freshly cracked black pepper (to taste)
- 2 garlic cloves, minced
- 200 ml (¾ cup) heavy cream
- 1 tbsp olive oil or butter
- 500 g (1 lb) raw shrimp, peeled and deveined
Ingredients — Rice:
- ½ tsp salt
- 400 ml (1¾ cups) water
- 200 g (1 cup) jasmine or basmati rice
Instructions:
- Add the rice, water, and salt to a pot. Bring to a boil, then reduce heat, cover, and simmer for 10–12 minutes until the water is absorbed. Remove from heat and let rest for 5 minutes.
- Heat olive oil or butter in a skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until just pink. Remove shrimp and set aside.
- In the same pan, add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream and Dijon mustard (if using). Simmer gently for 2–3 minutes.
- Stir in the Parmesan until melted and the sauce is smooth.
- Return the shrimp to the pan and toss to coat in the sauce. Simmer for 1–2 minutes.
- Serve the creamy shrimp alongside the rice and garnish with chopped parsley and extra black pepper.
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