Save to Pinterest The first bite of this dish happened on a Tuesday night when I had exactly twenty dollars left until payday and a bag of frozen shrimp I'd forgotten about. I threw together what I had in the pantry, tasted the sauce, and actually said "oh wow" out loud to my empty kitchen. My neighbor knocked on the wall to ask what smelled so good. That's how I knew I'd stumbled onto something worth making again and again.
I made this for my sister after she had her baby, and she texted me at midnight asking for the recipe. She said it was the first thing that made her feel human again in weeks. Now it's become my go-to whenever someone needs comfort that doesn't feel boring or heavy. There's something about shrimp in cream sauce that feels both indulgent and light at the same time.
Ingredients
- Large shrimp, peeled and deveined: Look for shrimp that smell like the ocean, not fishy or like ammonia, and if they're still a bit frozen when you season them, they'll actually hold the spices better.
- Cajun seasoning: This is your flavor powerhouse, but taste it first because some brands are salty while others are all heat, and you'll want to adjust accordingly.
- Olive oil: Use this to get a quick sear on the shrimp without burning, and don't skimp or they'll steam instead of getting those golden edges.
- Jasmine rice: The slight floral aroma of jasmine rice makes this dish feel special, and rinsing it really does prevent gummy, sticky clumps.
- Water and salt: Simple but essential for fluffy rice that doesn't taste flat or bland.
- Unsalted butter: This adds richness to the sauce and helps the vegetables soften without browning too fast.
- Yellow onion: Finely chopped onion melts into the sauce and adds a subtle sweetness that balances the spice.
- Garlic: Fresh garlic is non-negotiable here, the jarred stuff just doesn't give you that sharp, aromatic punch.
- Red bell pepper: It adds color, a little crunch, and a hint of natural sweetness that plays beautifully with the cream.
- Heavy cream: This is what makes the sauce luxurious and silky, coating everything in rich, velvety goodness.
- Low-sodium chicken broth: It thins the cream just enough and adds savory depth without making the sauce too salty.
- Smoked paprika: A little goes a long way, adding a whisper of smokiness that makes people ask what your secret ingredient is.
- Black pepper and salt: Taste as you go, because the Cajun seasoning and Parmesan both add salt, and you can always add more but you can't take it back.
- Grated Parmesan cheese: This thickens the sauce slightly and adds a nutty, salty finish that makes everything taste more complete.
- Fresh parsley: Chopped parsley brightens the whole dish and makes it look like you know what you're doing, even if you're winging it.
- Lemon juice: A squeeze at the end wakes up all the flavors and cuts through the richness, making you want another forkful immediately.
Instructions
- Prepare the Rice:
- Rinse your jasmine rice under cold water until it runs clear, this removes excess starch and prevents gluey texture. Combine it with water and salt in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes until tender and the water disappears, then let it rest covered for 5 minutes before fluffing with a fork.
- Season the Shrimp:
- While the rice cooks, toss your shrimp with Cajun seasoning in a bowl, making sure each piece gets coated. This step only takes a minute but it's where all that spicy, smoky flavor gets locked in.
- Sear the Shrimp:
- Heat olive oil in a large skillet over medium-high heat until it shimmers, then lay the shrimp in a single layer and cook for 1 to 2 minutes per side until they turn pink and opaque. Transfer them to a plate so they don't overcook and get rubbery while you make the sauce.
- Sauté the Vegetables:
- In the same skillet, lower the heat to medium and melt the butter, then add the onion and bell pepper and cook for 3 to 4 minutes until they soften and smell amazing. Stir in the garlic and cook for just 30 seconds, until it's fragrant but not browned.
- Build the Sauce:
- Pour in the heavy cream and chicken broth, then add Cajun seasoning, smoked paprika, black pepper, and salt. Let it come to a gentle simmer, stirring often, for 3 to 4 minutes until the sauce thickens just enough to coat the back of a spoon.
- Finish the Sauce:
- Stir in the Parmesan cheese and chopped parsley, then add a squeeze of lemon juice for brightness. Return the cooked shrimp to the skillet, toss everything together, and let it simmer for 2 minutes so the flavors meld and the shrimp heat through.
- Serve and Enjoy:
- Divide the fluffy jasmine rice among your bowls, then spoon the creamy Cajun shrimp and sauce generously over the top. Finish with a sprinkle of extra parsley if you have it, and serve immediately while everything is hot and glossy.
Save to Pinterest My boyfriend once ate three bowls of this in one sitting and then fell asleep on the couch with a goofy smile on his face. I took a picture because it was the most content I'd ever seen another human being look. Food that makes people that happy is food worth keeping in your rotation, no question.
Adjusting the Heat Level
If you're cooking for someone who thinks black pepper is spicy, start with half the Cajun seasoning and taste as you go. I learned this the hard way when my mom took one bite and reached for a gallon of milk. You can always add more heat with a pinch of cayenne at the end, but you can't undo a sauce that's too fiery. The smoked paprika gives you flavor without adding heat, so lean on that if you want the vibe without the burn.
Making It Lighter
Swap the heavy cream for half-and-half or even whole milk mixed with a tablespoon of cornstarch to thicken it, and you'll cut the richness without losing the creamy coating. I did this once when I realized I'd used the last of my heavy cream in my coffee that morning, and honestly, it was still delicious. You lose a bit of that luxurious mouthfeel, but you gain the ability to eat two bowls without feeling like you need a nap.
Storage and Reheating
This keeps in the fridge for up to three days in an airtight container, and it reheats surprisingly well if you add a splash of broth or cream to loosen the sauce. I like to reheat it gently in a skillet over low heat, stirring often, because the microwave can make the shrimp tough. If you're meal prepping, store the rice and shrimp mixture separately so the rice doesn't get soggy, then combine them when you're ready to eat.
- Add a handful of fresh spinach or chopped zucchini to the sauce for extra vegetables without changing the flavor.
- Serve with crusty bread on the side to soak up every last drop of that creamy, spicy sauce.
- Pair it with a crisp Sauvignon Blanc or a cold lager to balance the richness and heat.
Save to Pinterest This dish has pulled me out of so many dinner ruts, and it never gets old because it feels like a treat every single time. Make it once, and I promise it'll become one of those recipes you don't need to look up anymore.
Recipe Questions & Answers
- → Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp works well. Thaw completely and pat dry with paper towels before cooking to ensure even browning and proper seasoning absorption.
- → How can I make the sauce less spicy?
Reduce the Cajun seasoning from 1 teaspoon to ½ teaspoon in the sauce, and adjust the shrimp seasoning as well. You can also omit the smoked paprika if preferred.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter sauce with similar richness. For a dairy-free option, use coconut cream or cashew cream, though this will alter the flavor profile slightly.
- → Can I prepare this dish ahead of time?
Prepare the rice and sauce components up to 4 hours ahead and store separately. Cook the shrimp fresh just before serving to maintain texture and flavor.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the spiced cream sauce beautifully. Alternatively, a cold lager beer provides nice contrast to the rich, spicy flavors.
- → How do I prevent the shrimp from becoming rubbery?
Cook shrimp for only 1-2 minutes per side until just pink and opaque. Overcooking toughens the meat. Remove from heat as soon as they change color.