Ingredients
- 1 lb (450g) shrimp, peeled and deveined
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated
- ½ tsp paprika
- ½ tsp red pepper flakes (optional)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- ½ cup chicken broth
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
- Sauté Shrimp – In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Add shrimp, season with salt, pepper, and paprika, and cook for 1-2 minutes per side until pink. Remove and set aside.
- Make the Sauce – In the same pan, melt the remaining butter and sauté garlic until fragrant (about 30 seconds). Add chicken broth and let it simmer for 2 minutes.
- Add Cream & Cheese – Stir in heavy cream, Parmesan, and red pepper flakes. Let it simmer until the sauce thickens slightly.
- Return Shrimp – Add the cooked shrimp back into the sauce, stir in lemon juice, and let it heat through for 2 minutes.
- Serve & Garnish – Sprinkle with fresh parsley and serve hot over pasta, rice, or with crusty bread.
Would you like any variations or side dish suggestions? 😊