Total Time
Prep 15 mins
Cook 15 mins

From Miss Giada. The sauce was just the right amount of acid with a kick from the hot sauce. I actually doubled the amount of hot sauce and it was really great.

Ingredients Nutrition


  1. In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.
  2. In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.
  3. Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.


Most Helpful

what a great recipe! i had seen this when giada made it, just never gotten around to it. instead of rice i made this recipe with orzo, browned it a bit first then continued with recipe...yum! the creamy, lemony sauce with just a hint of hot sauce is perfect!

MaMere June 11, 2010

This is so good and EZ! I followed MaMere's lead and made orzo as well.
I combined before serving. We sprinkled with a bit of Parm-Regiano. I also think a sprinkling of chopped fresh flat leaf parsley at serving would be tasty too. Thanks for posting lovvloosmile!

Chicagoland Chef du Jour December 20, 2012

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a