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 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: Start by cooking the rice according to the package directions. This way, it’ll be ready to go when the shrimp is done. I’ve forgotten to start the rice more times than I’d like to admit, so it’s always the first thing I do now.
- Cook the shrimp: While the rice cooks, melt the butter in your skillet over medium-high heat. Add the shrimp and cook for about 2 minutes. They should be just turning pink but not fully cooked through. If you overcook them here, they’ll turn rubbery later—been there, done that! Remove the shrimp from the pan and set them aside, covered, to keep warm.
- Sauté the shallot and garlic: In the same pan, toss in your chopped shallot and cook it for about 2 minutes. Add the garlic and red pepper flakes, stirring constantly for 30 seconds. Be careful not to burn the garlic—it can turn bitter quickly (trust me, I’ve learned this the hard way!).
- Make the sauce: Pour in the cream of mushroom soup and chicken broth, and bring the mixture to a boil. Once it’s bubbling, lower the heat to medium and let it cook for about 4 minutes, stirring occasionally. This is where all those flavors start to come together, and your kitchen will smell amazing.
- Finish it off: Stir the shrimp back into the skillet and add the Parmesan cheese. Let everything cook together for another minute or two. The sauce should thicken slightly, and the shrimp will finish cooking. Don’t forget to taste the sauce—if you like it spicier, you can sprinkle in a little more crushed red pepper at this point.
- Serve: Spoon the shrimp and sauce over your hot rice and sprinkle some fresh basil or parsley on top for a burst of color and freshness.
Notes
If you’re lucky enough to have leftovers, this dish keeps well for about two days in the fridge. Store the shrimp and sauce in an airtight container, separate from the rice to avoid sogginess. To reheat, warm the shrimp and sauce gently in a skillet over low heat, adding a splash of broth if the sauce has thickened too much. Microwave works in a pinch, but be careful not to overcook the shrimp. They can get tough quickly!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner