Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon paprika (optional)
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Juice of half a lemon (optional)
Instructions
- Pat the shrimp dry and season with salt, pepper, and paprika (if using).
- In a large skillet over medium heat, add olive oil and 1 tablespoon of butter.
- Once the butter is melted, add the shrimp in a single layer. Cook for about 1–2 minutes per side, until they turn pink and opaque. Remove the shrimp and set aside.
- In the same skillet, add the remaining butter. Add the minced garlic and sauté for 30 seconds until fragrant (do not burn it).
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and cook for 2–3 minutes, until the sauce thickens slightly.
- Return the cooked shrimp to the skillet and toss to coat in the creamy sauce. Cook for another 1–2 minutes until heated through.
- Turn off the heat, stir in lemon juice if using, and sprinkle with fresh chopped parsley.
- Serve immediately with rice, pasta, or crusty bread.
Let me know if you’d like a version with a twist — like adding spinach, sun-dried tomatoes, or a bit of white wine!