Creamy, buttery, and ready before you’ve had time to overthink dinner, this Easy Butter Cream Shrimp is one of those go-to meals that just works.
It’s simple, quick, and still feels like you made something a bit special.
Shrimp cooks fast, which is half the appeal. You barely need a few minutes before it’s done, and the sauce comes together right in the same pan.
Butter, cream, garlic, nothing complicated, but it somehow turns into something that tastes like more effort went in.
The sauce is smooth and rich without being too heavy.
It coats everything properly so it doesn’t feel dry, and there’s enough flavour there to keep it from being bland.
You can leave it as is or add a squeeze of lemon or a bit of spice if you want to change it slightly.
It works with whatever you’ve got. Pasta, rice, even just some bread if that’s easier.
No big plan needed, it all comes together anyway.
It’s the kind of meal you make once and then stop measuring the next time.
Just a bit of this, a bit of that, and it usually still turns out good.
Why You’ll Love It
- It’s rich and creamy without feeling too heavy
- The flavour is layered thanks to the onion and tomato base
- Quick enough for a weeknight but tastes like a weekend meal
- The sauce soaks into the rice perfectly, nothing goes to waste
- Just the right amount of spice to keep it interesting without being too hot
Ingredients
For the shrimp
- 400g raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Cajun seasoning
- Salt and black pepper
For the sauce
- 1 tablespoon butter
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 200ml double cream
- 100ml chicken stock
- 1/2 teaspoon paprika
- 1/2 teaspoon Cajun seasoning
- 1/4 teaspoon chilli flakes (optional)
To serve
- Cooked white rice
- Dried parsley or mixed herbs
- Extra black pepper
Method
1. Cook the shrimp
Season the shrimp with paprika, garlic powder, Cajun seasoning, salt, and pepper.
Heat olive oil in a pan over medium-high heat. Add the shrimp and cook for 1 to 2 minutes on each side until just pink with a light golden edge. Remove and set aside.
2. Start the base
In the same pan, add butter and let it melt. Add the diced onion and cook for about 4 to 5 minutes until soft and lightly golden.
Stir in the garlic and cook for about 30 seconds.
3. Add the tomato paste
Mix in the tomato paste and cook it for 1 to 2 minutes. It should darken slightly and lose that sharp, raw smell.
4. Build the sauce
Pour in the chicken stock and stir well to lift all the flavour from the pan.
Add the cream, paprika, Cajun seasoning, and chilli flakes if using. Let it simmer gently for a few minutes until it thickens into a smooth, creamy sauce.
5. Finish the dish
Return the shrimp to the pan and spoon the sauce over them. Let everything cook together for another 2 to 3 minutes until heated through.
6. Serve
Spoon the shrimp and sauce over warm white rice. Sprinkle with dried herbs and a little black pepper.
Tips for the best result
- Let the onions cook properly to bring out sweetness
- Cook the tomato paste briefly so the flavour deepens
- Keep the heat moderate once the cream is added
- Do not overcook the shrimp or they will turn rubbery
Storage
Store leftovers in the fridge for up to 2 days. Reheat gently on the stove with a splash of cream or water to loosen the sauce.
This is one of those meals that feels cosy but still has a bit of a kick.
The sauce is creamy with just enough spice, and once it hits the rice, it pulls everything together into something you’ll want to make again.
