ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamy Shrimp and Rice

Yield Makes 4 servings
Prep: 15 min., Cook: 9 min.

Ingredients

  • 1 pound unpeeled medium-size, cooked shrimp
  • 1 (3.5-oz.) bag SUCCESS White, Brown, or Jasmine Rice
  • 1 (12-oz.) package sliced fresh mushrooms
  • 1/2 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 1 (8-oz.) container chive-and-onion cream cheese, softened
  • 2 cups firmly packed fresh baby spinach
  • 1 to 2 Tbsp. lemon juice
  • 1/2 cup grated Parmesan cheese

How to Make It

  1. Peel shrimp; devein, if desired.

  2. Prepare rice according to package directions.

  3. Sauté mushrooms and garlic in hot oil in a large nonstick skillet over medium-high heat 6 minutes or until mushrooms are golden. Stir in cream cheese, and cook, stirring constantly, 30 seconds or until melted. Stir in shrimp, spinach, and 1/4 cup water; cook 2 minutes or until thoroughly heated. Fold in rice, lemon juice, and up to 1/4 cup additional water, if necessary, for desired consistency. (Mixture should be creamy.) Sprinkle with Parmesan cheese, and serve immediately.