Creamy Garlic Shrimp


1½ pounds.Of Large peeled and flowered shrimp, with tails.
1 Cup.Of white cooking wine.
1 Cup.Of Heavy whipping cream.
½ Cup.Of Grated parmesan cheese.
3 large spoons.Of Unsalted butter.
2 large spoons.Of olive oil.
3 small spoons.Of Minced garlic.
Sea salt and ground pepper, to season.
Step 1:
Initially, I heated the 2 spoons of olive oil in a frying pan on the stove over medium-high heat.
Step 2:
Once, the oil heated, I added the shrimp and seasoned it with sea salt and ground black pepper.
Step 3:
After that, I fried the shrimps for few minutes until it cooked through and their color changed to a golden brown.
Step 4:
Then I minimized the heat of the low-medium, I added the butter and melted it for 1 minute.
Step 5:
Once the butter melted, I added the minced garlic and the heavy cream to the skillet, and also the white wine of cooking, and I keep stirring and simmering until the liquid reduced by half.
Step 6:
At this point, I was finished my creamy garlic shrimp, and It was ready to serve!!!!
This Creamy Garlic Shrimp goes well with pasta or mashed potatoes. For serving, I like to sprinkle chopped scallions on top of the shrimp for a burst of freshness.
This is a simple recipe to follow. The one thing I do differently from most recipes is to add the garlic just after shrimp has been partially cooked. The reason for this is that if the garlic is added first, it will burn by the time it is cooked. It’s not pleasant to eat burnt bitter garlic bits, and it doesn’t look good in a creamy white sauce. So you get all the flavor and it doesn’t burn by adding it later.