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Pat the shrimp dry with paper towels. Season the shrimp generously with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat the neutral oil in a large skillet over medium heat until shimmering. Add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. Cook for 2 minutes without moving them.

Flip the shrimp and cook for another 2 minutes, or until they turn pink and opaque. Remove the cooked shrimp from the skillet and set aside on a plate.

In the same skillet, melt the butter over low heat. Add the minced garlic and cook, stirring frequently, for 2-3 minutes, until the garlic turns a light blonde color and is fragrant. Be careful not to burn the garlic.

Pour in the white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 1 minute to reduce slightly.

Stir in the heavy cream and grated Parmesan cheese. Whisk continuously until the cheese is fully melted and the sauce begins to thicken. Simmer for 2-3 minutes, or until the sauce reaches your desired consistency.

Season the sauce with 1/4 teaspoon kosher salt, or to taste. Stir in the 1/4 cup chopped fresh parsley.

Return the cooked shrimp to the pan with the creamy garlic sauce. Toss gently to coat the shrimp thoroughly.

Transfer the creamy garlic shrimp to a serving bowl. Garnish with additional chopped parsley and a sprinkle of red pepper flakes, if desired. Serve immediately.


Pat the shrimp dry with paper towels. Season the shrimp generously with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat the neutral oil in a large skillet over medium heat until shimmering. Add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. Cook for 2 minutes without moving them.

Flip the shrimp and cook for another 2 minutes, or until they turn pink and opaque. Remove the cooked shrimp from the skillet and set aside on a plate.

In the same skillet, melt the butter over low heat. Add the minced garlic and cook, stirring frequently, for 2-3 minutes, until the garlic turns a light blonde color and is fragrant. Be careful not to burn the garlic.

Pour in the white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 1 minute to reduce slightly.

Stir in the heavy cream and grated Parmesan cheese. Whisk continuously until the cheese is fully melted and the sauce begins to thicken. Simmer for 2-3 minutes, or until the sauce reaches your desired consistency.

Season the sauce with 1/4 teaspoon kosher salt, or to taste. Stir in the 1/4 cup chopped fresh parsley.

Return the cooked shrimp to the pan with the creamy garlic sauce. Toss gently to coat the shrimp thoroughly.

Transfer the creamy garlic shrimp to a serving bowl. Garnish with additional chopped parsley and a sprinkle of red pepper flakes, if desired. Serve immediately.
