Ingredients
Scale
- 1 cup uncooked long grain white rice
- 2 tablespoons salted butter
- 1 pound uncooked shrimp (21/25 count per pound), peeled and deveined
- 1 small shallot, chopped (about 1/3 cup)
- 1 tablespoon minced garlic
- 1/8 teaspoon crushed red pepper (add more, if desired)
- 1/4 cup dry white wine
- 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Gluten Free Cream of Mushroom Soup
- 3/4 cup Swanson® Chicken Broth
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the rice: First, start with your rice. Follow the package instructions—whether you’re using a rice cooker or cooking on the stovetop. I like to season the water with a pinch of salt or even a splash of chicken broth for extra flavor. While it’s cooking, move on to the shrimp.
- Sauté the shrimp: In a large skillet, melt the butter over medium-high heat. Add the shrimp and cook for about 2 minutes per side, or until they turn pink and opaque. Don’t overcook them, or they’ll become rubbery! This is something I learned the hard way—keep an eye on them because they cook quickly. Once done, set the shrimp aside and keep them covered.
- Make the garlic sauce: In the same skillet, toss in the chopped shallot. Sauté for about 2 minutes until they soften. Then, add the minced garlic and crushed red pepper flakes, stirring for just about 30 seconds. You’ll want to be quick here because garlic burns easily and turns bitter if overcooked.
- Deglaze with wine: Pour in the white wine and let it simmer for about 2 minutes, scraping up any browned bits from the bottom of the pan. This adds tons of flavor to the sauce!
- Finish the sauce: Stir in the cream of mushroom soup and chicken broth. Let the mixture come to a boil, then reduce the heat to medium. Let it simmer for 4-5 minutes, stirring occasionally until it thickens slightly. The key here is patience—let the flavors meld together.
- Combine and serve: Add the shrimp back into the sauce, along with the grated Parmesan. Stir everything together until the cheese melts into the sauce. Serve it hot over the cooked rice, garnished with fresh parsley or basil for a pop of color and flavor.
Notes
Serving ideas: Make it a meal
To serve, I like to plate this Parmesan Garlic Shrimp over a bed of fluffy rice, with an extra sprinkle of Parmesan and some chopped parsley on top. For a bit of crunch, you could even serve it with some garlic bread on the side. If you’re hosting, I’d recommend pairing this dish with a simple side salad, maybe dressed with lemon vinaigrette to balance out the richness of the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner