Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons (30g) unsalted butter
  • 1/4 cup (15g) grated Parmesan cheese, plus more for serving
  • 1/4 cup (15g) chopped fresh parsley, plus more for garnish
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Pat the shrimp dry with paper towels. Season with salt and pepper.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds, or until fragrant.
  3. Add shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque. Remove and set aside.
  4. Add white wine to the skillet and scrape up any browned bits from the bottom. Reduce the wine by half, about 2-3 minutes.
  5. Stir in heavy cream and butter. Bring to a simmer, and cook for 2-3 minutes, until the sauce has thickened slightly.
  6. Stir in Parmesan cheese, parsley, and red pepper flakes (if using). Season with salt and pepper to taste.
  7. Return the shrimp to the skillet and toss to coat with the sauce. Serve immediately, garnished with extra parsley and Parmesan cheese.