Cooking Instructions

• Place 1 pound medium raw shrimp on cutting board in one even layer. Sprinkle salt and freshly ground black pepper over shrimp to taste, then flip shrimp over and season other side. Set cutting board aside.
• Add 1 tablespoon neutral oil to large skillet, and place skillet on stovetop over medium-high heat. Warm skillet, swirling pan occasionally to distribute oil across surface, until oil is hot and shimmery.
• When oil is hot, add shrimp to skillet in one even layer. Cook shrimp undisturbed 1 to 2 minutes, then flip shrimp over. Cook 1 minute more or until shrimp is just opaque, pink, and slightly curled into 'J' shape.
• Transfer cooked shrimp to medium bowl and set aside.
• Reduce heat under skillet to medium and let pan cool slightly, then add 2 tablespoons butter to skillet. Let butter melt completely.
• When butter is melted, add 4 cloves garlic. Stir to incorporate, then sauté minced garlic until fragrant, approximately 30 seconds.
• Pour ½ cup dry white wine into skillet to deglaze pan. Stir well, making sure to scrape up any browned bits of garlic that may be stuck to bottom of skillet, until liquid is reduced by 50%.
• Reduce heat under skillet to medium-low and let pan cool slightly. Remove skillet from heat and add 1 cup heavy cream. Stir to incorporate cream then return skillet to medium-low heat. Bring mixture to gentle simmer, stirring occasionally.
• Once simmering, add ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Stir to incorporate, then remove skillet from heat.
• Add ¾ cup grated fresh parmesan. Gently stir until cheese is incorporated, then return skillet to heat. Simmer sauce until cheese has melted and sauce has thickened slightly, approximately 1 minute.
• Sprinkle finely chopped fresh parsley into sauce, then return shrimp to skillet and gently spoon sauce over shrimp to cover.
• Divide shrimp into preferred portions and serve immediately over mashed potatoes, pasta, or rice with plenty of creamy garlic sauce.