Ingredients
Scale
- 1 pound large shrimp (peeled and deveined)
- 3 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 1/2 cup heavy cream
- 1/2 cup chicken broth (or white wine for a twist)
- 1 teaspoon lemon juice
- Salt and pepper (to taste)
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley (chopped for garnish)
Instructions
- In a large skillet, melt the butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet and season with salt and pepper. Cook for about 2-3 minutes on each side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, pour in the chicken broth (or white wine) and bring to a simmer. Let it cook for about 2-3 minutes to reduce slightly.
- Lower the heat and stir in the heavy cream and lemon juice. Cook for another 2 minutes, allowing the sauce to thicken slightly.
- Add the cooked shrimp back into the skillet along with the Parmesan cheese, if using. Stir until the shrimp are coated in the creamy sauce and everything is heated through.
- Remove from heat, garnish with fresh parsley, and serve immediately.
- Prep Time: 10
- Cook Time: 15