Pin Shrimp Parmesan Rice Skillet is perfect for nights when you crave comfort but do not want to fuss over a sink full of dishes. A garlicky, buttery rice base hugs the juicy shrimp while a shower of Parmesan melts into every bite. You get a one-pan dinner that brings together the sea’s sweetness and Italian-inspired richness in under an hour.
I first pulled this recipe together on a busy weeknight. Now whenever I want something impressive but unfussy this skillet gets a spot on my dinner table and it never fails to win over guests and kids alike.
Ingredients
- Large shrimp: brings tender bites of seafood flavor look for shrimp that is wild-caught or responsibly farmed for best texture
- Long-grain white rice: holds each grain separate and fluffy choose a bag with a recent pack date for freshness
- Low-sodium chicken or vegetable broth: ensures the rice cooks up savory but never too salty check for clear labeling of sodium content
- Freshly grated Parmesan cheese: is vital for creaminess and rich flavor always grate it yourself for better melt and fewer additives
- Unsalted butter: gives richness and silkiness European-style butter will have the best flavor
- Small onion: gives sweetness to the base choose firm ones with no green spots
- Garlic: is the backbone of the whole skillet pick plump cloves without blemishes
- Frozen peas: bring a touch of green plus mild sweetness select bright green peas for best flavor
- Chopped fresh parsley: adds color and herbal pop pick bunches with perky leaves
- Olive oil: for sautéing and finish opt for extra virgin for the fullest flavor
- Salt: to draw all the flavors together use kosher or sea salt and add as needed
- Black pepper: rounds out the profile use freshly ground for a strong aroma
- Crushed red pepper flakes: for optional heat add more if your crew likes a kick
- Lemon zest: brightens the whole skillet make sure to zest right before adding for the freshest aroma
Instructions
- Prepare and Cook Shrimp:
- Season shrimp with salt and pepper. Heat olive oil in a large skillet over medium-high until shimmering. Place the shrimp in an even layer and sear for two to three minutes on one side until they start turning pink. Flip and cook another two to three minutes until opaque and cooked through. Remove shrimp to a warm plate to keep from overcooking.
- Build the Flavor Base:
- Add the remaining olive oil and the butter to the skillet with all those browned shrimp bits left behind. Once the butter is melted toss in the chopped onion. Sauté the onion for two to three minutes until it is glassy and soft but not browned. Add minced garlic and stir constantly for about a minute until it is fragrant but not browned.
- Add Rice and Broth:
- Pour in the dry rice stirring to coat every grain in the aromatic oils and butter. This extra minute helps the rice toast gently and pick up the flavor. Pour in the broth slowly scraping up any bits stuck to the pan. Stir well bring to a gentle simmer then lower heat to the smallest flame and cover. Let it cook for fifteen minutes undisturbed for tender rice.
- Add Peas and Finish Cooking:
- Scatter thawed peas evenly over the rice. Cover again and keep the heat low letting it steam for three to five more minutes until the rice is fully tender and almost all the broth is absorbed. Do not stir too much or the rice will get gummy.
- Add Parmesan Lemon and Parsley:
- Turn off the heat. Sprinkle the freshly grated Parmesan over the hot rice along with all the lemon zest and chopped parsley. Using a wooden spoon gently fold everything together just until the cheese starts to melt and the citrus fragrance lifts up. Taste and season with extra salt and pepper if needed.
- Finish with Shrimp:
- Nestle the cooked shrimp back into the skillet tucking each one deep into the cheesy rice so they rewarm. Cover and let sit for two minutes so the shrimp are just hot but not rubbery.
- Serve:
- Spoon onto plates while hot. Top with a little extra Parmesan or parsley for a bright finish and enjoy right away.
Pin I always look forward to swirling a little extra fresh Parmesan onto my bowl. And one time my whole family lined up at the stove with spoons eager for seconds before I had even set out plates.
Storage tips
Keep leftovers in a sealed container in the fridge for up to three days. Reheat gently with a splash of broth on the stove so the rice becomes creamy again and the shrimp stay juicy. Do not microwave too long or the shrimp can toughen.
Ingredient substitutions
You can use brown rice or Arborio for a different texture just remember brown rice needs more liquid and a longer cook. Chicken broth is classic but swap for veggie broth to suit vegetarians. If fresh shrimp are not available try large frozen shrimp thawed and patted very dry before cooking.
Serving suggestions
Pair this skillet with a simple green salad and a lemony vinaigrette. A side of crusty bread is perfect for mopping up the extra cheesy sauce. For family gatherings I double the recipe and serve it right from the skillet for extra coziness.
Pin Once you have made this skillet a couple of times you will get a feel for how creamy or loose you like your rice. Do not be afraid to add a splash of broth at the end for extra silkiness or try a blend of cheeses to add new depth. This recipe quickly becomes a craveable comfort staple for anyone who tries it.
Recipe Q&A
- → How do I prevent shrimp from overcooking?
Sauté shrimp just until pink and opaque, then remove them from heat. Add them back briefly at the end to rewarm.
- → Can I substitute other grains for the rice?
Yes, brown rice or Arborio rice work well. Adjust broth and cooking time as needed for the chosen grain.
- → What’s a good vegetarian option for this dish?
Omit shrimp and increase peas or add sautéed mushrooms for a hearty vegetarian version with similar texture.
- → How can I add more flavor to the rice?
Use a splash of white wine while sautéing onions, or mix in fresh basil alongside parsley for extra freshness.
- → Is it possible to make this dish gluten-free?
Yes, ensure broth and Parmesan are certified gluten-free to keep the dish safe for gluten-sensitive diners.
- → How do I keep the rice creamy and not dry?
Maintain proper broth ratios and stir in Parmesan while the rice is hot to achieve a smooth, creamy texture.