Ingredients
For the Shrimp:
1 pound large shrimp, peeled and deveined (tails on or off as preferred)
2 tablespoons olive oil
Salt and black pepper, to taste
1 teaspoon paprika (optional)
For the Sauce:
3 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup dry white wine (or chicken broth)
1 cup heavy cream
1/3 cup grated Parmesan cheese
1 teaspoon Italian seasoning
2 tablespoons fresh parsley, chopped
Red chili flakes (optional, for heat)
Instructions
Cook the Shrimp:
Heat olive oil in a large skillet over medium heat. Season the shrimp with salt, pepper, and paprika (if using).
Add the shrimp to the skillet and cook for 2–3 minutes per side, until pink and just cooked through. Remove from the skillet and set aside.
Make the Sauce:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the white wine (or chicken broth) and simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet.
Reduce the heat to low and pour in the heavy cream. Stir in the Parmesan cheese, Italian seasoning, and red chili flakes (if using). Simmer for 3–4 minutes, stirring occasionally, until the sauce thickens slightly.
Combine and Serve:
Return the cooked shrimp to the skillet and toss to coat them in the sauce. Let simmer for 1–2 minutes to warm through.
Sprinkle with fresh parsley before serving.
Serve:
Serve immediately with pasta, rice, or crusty bread to soak up the sauce.
