# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables & Aromatics
02 - 4 cloves garlic, finely minced
03 - 1 small shallot, finely chopped
04 - 2 tablespoons fresh parsley, chopped
→ Dairy
05 - 3 tablespoons unsalted butter
06 - 1 cup heavy cream
07 - 1/4 cup grated Parmesan cheese
→ Other
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon paprika
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
12 - Juice of 1/2 lemon
# How-To:
01 - Pat the shrimp dry with paper towels and season evenly with salt, pepper, and paprika.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
03 - Reduce heat to medium. Add remaining butter, shallot, and garlic to the skillet and sauté for 1–2 minutes until fragrant and translucent.
04 - Pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese and crushed red pepper flakes until sauce is smooth and slightly thickened, about 2–3 minutes.
05 - Return shrimp along with any accumulated juices to the skillet. Toss to coat and cook for an additional 1–2 minutes until heated through.
06 - Stir in lemon juice and chopped parsley. Adjust seasoning with salt and pepper as needed.
07 - Plate immediately, garnished with additional parsley and lemon wedges if desired.
