Marry Me Shrimp and Rice

A white bowl of creamy marry me shrimp atop white jasmine rice.

5 from 2 votes

Marry Me Shrimp and Rice is a creamy skillet dinner made with seasoned shrimp, a Parmesan cream sauce, sun-dried tomatoes, spinach, Italian herbs, and cooked rice. It comes together in about 30 minutes and is perfect for an easy weeknight dinner or special occasion.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: creamy shrimp recipe, easy shimp recipes, easy shrimp dinner, marry me recipe, marry me shrimp, marry me shrimp and rice, Parmesan cream sauce, shrimp dinner

Servings:

Calories: 823kcal

Author: Nicole Kendrick

Equipment

Ingredients

Shrimp

1 pound jumbo shrimp preferably 16/20 or 21/25 count, peeled and deveined
2 tablespoon sun dried tomato oil
¾ tablespoon paprika
¾ tablespoon Italian seasoning
¾ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon basil

Sauce

1 tablespoon Italian seasoning
⅓ teaspoon paprika
1 teaspoon garlic powder
½ teaspoon salt
1 teaspoon dry basil
2 tablespoon dried shallots
1 tablespoon minced onion
½ cup sun dried tomatoes diced
2 tablespoon tomato paste
1 cup spinach chopped
⅓ cup vegetable broth
1 ¼ cup heavy cream
¾ cup parmesan cheese
½ teaspoon lemon juice freshly squeezed

Rice

2 cups uncooked jasmine rice nutrition calculation based on uncooked rice

Instructions

Start by making 2 cups of rice per the instructions provided on the box or bag it came in. Once done, add it to bowl while you make the rest of the recipe.

I always cook my rice in a rice cooker. Just give give it a quick rinse, add water and hit start. It is fast and fluffy every time.

In a medium bowl, coat the shrimp with all of the shrimp seasonings listed: paprika, Italian seasoning, salt, garlic powder, and basil. Toss everything together until the shrimp are evenly coated.
In a large sauté pan, heat the sun-dried tomato oil to medium. Once hot, sauté the shrimp for about 90 seconds on each side. Cook until the shrimp are pink, pearly and opaque, and just firm to the touch. For a temperature check, shrimp should reach 145°F. Remove the shrimp from the pan and set aside.
In the same pan, add the dried shallots, minced onion, sun-dried tomatoes, and tomato paste. Stir well and let that combine before adding in the remaining sauce seasonings: Italian seasoning, paprika, basil, salt, and garlic powder. Stir well while cooking for 1-2 minutes.
Next, pour in the vegetable broth and heavy cream. Stir really well and allow the sauce to simmer until it begins to thicken. Once it begins to thicken, lower the heat to low and add in the Parmesan cheese and spinach. Stir really until the cheese melts.
Add the shrimp back to the skillet and cook for 30 to 60 seconds, just until heated through and coated with sauce. Pack your rice in a bowl to create a nice shape. Finally, pour the sauce and shrimp over the rice. Serve and enjoy!

Notes

Expert Tips:

Use jumbo shrimp whenever possible
Pat the shrimp dry before seasoning
Don't overcook the shrimp
Deglaze the pan for maximum flavor
Finish with fresh lemon juice

Storage:

Allow the creamy shrimp recipe to cool completely before putting in an airtight container. Store it in the refrigerator for up to 3 days. I recommend storing extra rice separately from the sauce. This helps the rice stay fluffy and prevents it from soaking up too much of the creamy sauce. Avoid freezing this recipe.

Reheating:

The best way to reheat Marry Me Shrimp and Rice is gently on the stovetop over low heat. Add a splash of vegetable broth or heavy cream to loosen the sauce as it warms. Stir until heated to your liking. You can also microwave in 30 second increments until the desired temperature is reached.

Nutrition