Save Shrimp Parmesan Rice Skillet is the sort of dish that makes any weeknight feel special with almost no effort. Comforting Parmesan-infused rice, juicy shrimp, bright peas, and a hint of garlic come together in one pan for a creamy meal that tastes like something from your favorite Italian-American restaurant.
All the flavors meld so beautifully I find myself coming back for seconds every time. My family asks for this skillet each time shrimp goes on sale and everyone fights for the crispy bits at the edge.
Ingredients
- Large shrimp: Fresh or frozen adds tenderness and mild sweetness be sure to seek out peeled and deveined for convenience
- Long-grain white rice: Absorbs flavor without becoming mushy check packaging for uniform grains
- Parmesan cheese: Freshly grated for meltability and nutty richness avoid pre-shredded which can be dry
- Unsalted butter: Gives the rice a silky finish European-style is especially delicious
- Low-sodium broth: Chicken or vegetable keeps the flavors balanced and allows the Parmesan to shine pick a high-quality stock for best taste
- Onion and garlic: Create a savory aromatic base always choose firm onions and plump garlic cloves
- Frozen peas: Add a pop of color and gentle sweetness look for bright green peas without frost
- Fresh parsley: Gives freshness and lemony lift flat-leaf is best for chopping
- Olive oil: Imparts rich depth use extra-virgin if possible
- Salt black pepper and crushed red pepperflakes: Season the dish and bring warmth freshly cracked pepper is ideal
- Lemon zest: Brightens the flavors use an organic lemon if available
Instructions
- Sear the Shrimp:
- Heat one tablespoon olive oil in a large skillet over medium-high until shimmering. Pat shrimp dry and season with a pinch of salt and pepper on both sides. Add shrimp in a single layer cooking two to three minutes per side until just pink and opaque. Use tongs to transfer shrimp to a plate and set aside. Do not overcook as shrimp will finish later in the dish.
- Sauté the Aromatics:
- In the same skillet reduce heat to medium and add remaining olive oil plus butter. Once butter foams add finely chopped onion and cook stirring often for two to three minutes until translucent and fragrant. Add minced garlic and cook for one minute more until just golden. This step builds a foundation of sweetness and mild heat.
- Toast the Rice and Simmer:
- Add uncooked white rice to the onions stirring so each grain is coated in the oil and butter. Sauté rice for a full minute to develop flavor. Pour in chicken or vegetable broth and scrape the bottom of the pan to loosen any caramelized bits. Bring mixture to a simmer then reduce heat to low and cover. Cook undisturbed for fifteen minutes so rice absorbs broth evenly.
- Fold in the Peas:
- Uncover skillet and give rice a gentle stir. Scatter thawed green peas over the rice. Re-cover and continue cooking three to five minutes. The peas will heat through and rice will become tender with most of the liquid absorbed.
- Finish with Parmesan and Lemon:
- Remove skillet from heat. Sprinkle grated Parmesan cheese lemon zest and fresh parsley over the rice. Gently fold everything together so cheese melts and the dish turns creamy. Taste and adjust seasoning with extra salt or pepper if needed.
- Nestle in the Shrimp:
- Return cooked shrimp to the skillet tucking them into the warm rice. Cover skillet again and let rest for two minutes off the heat so shrimp rewarm without becoming tough.
- Serve and Enjoy:
- Spoon creamy shrimp and rice onto plates. Garnish with more Parmesan and a handful of fresh parsley. Serve hot and enjoy every flavorful bite.
Save Parmesan cheese is my all-time favorite ingredient in this recipe because it melts so smoothly into the rice and brings everything together with its nutty brininess. The first time I made this meal for my parents the whole kitchen filled with buttery garlic aromas and now they request it every time they visit.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. To reheat sprinkle a little broth or water over the rice and microwave in short bursts to prevent the rice from drying out. Shrimp stays tender with gentle reheating.
Ingredient Substitutions
Any medium to large shrimp work fresh or frozen just thaw thoroughly first. Try brown rice for a chewier bite or use Arborio rice for a risotto-like texture just add more liquid and adjust cook time. If Parmesan is unavailable a good aged Pecorino also works. For a vegetarian version use vegetable broth and swap shrimp with mushrooms or artichoke hearts.
Serving Suggestions
This skillet shines solo but also loves a simple green salad or garlicky sautéed spinach alongside. For extra luxury serve with warm crusty bread to mop up the creamy rice. A splash of dry white wine in your glass or in the dish itself takes things up a notch.
Cultural Touchpoint
Shrimp Parmesan Rice Skillet is inspired by the coziness of Italian-American kitchens blending creamy risotto influences with easy skillet cooking. The one-pan method mirrors the traditions of home cooks who value both comfort and convenience. Every bite reminds me of Sunday evenings around the table when conversation always lingered long past dinner.
Seasonal Adaptations
Switch in fresh asparagus tips or zucchini for the peas when spring produce arrives Try sun-dried tomatoes and basil in place of lemon and parsley for an autumn flavor twist A handful of baby spinach stirred in at the end will wilt gently for a nutrient boost
Success Stories
My neighbor borrowed this recipe and turned it into a Thanksgiving seafood side that disappeared before the turkey was carved. Another friend prepped the skillet base in advance and quickly finished it with shrimp when company arrived. Leftovers have graced more than one work lunchbox to the envy of breakroom onlookers.
Freezer Meal Conversion
To freeze cook rice and peas through but stop before adding shrimp cheese and herbs. Cool and freeze the rice base in a container. When ready to eat reheat rice with a splash of broth fold in fresh-cooked shrimp and finish with Parmesan lemon and parsley.
Save This skillet turns ordinary shrimp and rice into a creamy, crowd-pleasing centerpiece. One pan, minimal prep, and endless comfort every time.
Recipe FAQ
- → Can I use frozen shrimp?
Yes, thaw frozen shrimp completely and pat dry before cooking to ensure even browning and best texture.
- → What type of rice works best?
Long-grain white rice yields fluffy results. Arborio rice offers a creamier texture if preferred.
- → How do I make this spicier?
Increase crushed red pepper flakes or add a dash of hot sauce for extra heat in the final step.
- → Can I substitute the Parmesan cheese?
Pecorino Romano or Asiago are good alternatives, though flavor will change slightly but stay savory.
- → Is it possible to make it gluten-free?
Check broth and cheese labels to ensure they are certified gluten-free, then prepare as directed.
- → What side dishes pair well?
A light green salad or steamed vegetables complement the skillet’s richness and balance the meal.