Serves 2
Directions
- 1Heat oil in a pan over medium heat.
- 2Season shrimp with salt and black pepper on both sides.
- 3Once the oil is hot, carefully add the shrimp and cook for about 2 minutes per side, or until just opaque.
- 4Remove shrimp and set aside.
- 5Pour off any excess oil, then reduce the heat to medium-low.
- 6Add butter and let it melt.
- 7Add minced garlic and sauté until fragrant and lightly golden, about 1–2 minutes.
- 8Deglaze the pan with white wine and let it reduce until almost dry.
- 9Stir in heavy cream and Parmesan cheese.
- 10Simmer gently until the sauce thickens to your desired consistency.
- 11Taste and adjust seasoning with salt and black pepper.
- 12Return the cooked shrimp to the pan and toss in the sauce to coat evenly.
- 13Garnish with chopped parsley and chili flakes.
- 14Serve immediately.
Ingredients
- 3 tablespoons neutral oil
- 4 tablespoons neutral oil
- 1 lb shrimp (size 8–12), peeled and deveined
- 2 tablespoons salted butter
- 1 tablespoon minced garlic
- 0.25 cup white wine (Chardonnay recommended)
- 0.5 cup heavy cream
- 0.5 cup grated Parmesan cheese
- Salt
- black pepper
- chopped parsley
- chili flakes
Equipment
pan
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