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: Warm olive oil in a large skillet over medium heat. Season shrimp with salt, black pepper, and paprika (optional). Add shrimp to the pan and sauté for 2–3 minutes on each side, until they turn pink and are fully cooked. Remove the shrimp from the pan and set aside.

Prepare the Sauce: In the same skillet, melt butter over medium heat. Add the garlic and cook for 1 minute, allowing it to release its aroma. Pour in the white wine (or chicken broth) and let it simmer for 2 minutes, scraping the bottom of the skillet to lift up any flavorful bits.

Make the Creamy Base: Lower the heat and add the heavy cream to the skillet. Stir in the Parmesan cheese and Italian seasoning, mixing until smooth. Optionally, sprinkle in red chili flakes for added heat. Let it simmer for 3–4 minutes until the sauce thickens.

Combine and Heat Through: Add the cooked shrimp back to the skillet, tossing gently to coat them in the creamy sauce. Allow the shrimp to warm in the sauce for 1–2 minutes.

Finish and Serve: Sprinkle chopped fresh parsley on top of the shrimp before serving. Serve the garlic butter shrimp with pasta, rice, or a crusty loaf of bread to enjoy the creamy sauce.

Notes:

Shrimp Size: Adjust the cooking time if you’re using smaller or larger shrimp. Smaller shrimp may cook faster, so keep an eye on them to avoid overcooking.

Wine Substitute: If you prefer not to use wine, chicken broth works just as well and will still provide a deliciously rich flavor for the sauce.

Cream Alternatives: If you want a lighter version of the sauce, you can substitute the heavy cream with half-and-half or milk, though the sauce won’t be as thick and creamy.

Sauce Consistency: If you want a thicker sauce, simmer it for a few more minutes. If it’s too thick, you can thin it out with a little extra chicken broth or pasta water.

Make it Spicy: For more heat, increase the amount of red chili flakes or add some freshly ground black pepper to taste.

Serving Suggestions: This dish pairs wonderfully with pasta, rice, or crusty bread to soak up the rich, creamy sauce. You can also serve it over a bed of sautéed spinach or steamed vegetables for a low-carb option.