Creamy Garlic Shrimp

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 lbs Shrimp
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  0.3 tsp 1/4 teaspoon salt (to taste)
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  0.3 tsp 1/4 teaspoon black pepper (to taste)
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  2 tbsp Unsalted Butter
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  6 Garlic(18g)
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  0.5 cup Wine, White, Dry
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  1.5 cup Cream, Heavy Whipping
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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  2 tbsp Parsley, Fresh

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat until shimmering. Season the shrimp with salt and pepper, then add them in a single layer. Cook 1–2 minutes per side until the shrimp are opaque and pink with no gray translucent centers. Transfer to a bowl and set aside.
2. 2Melt the unsalted butter in the same skillet over medium heat. Add the minced garlic and sauté for 30–45 seconds until fragrant but not browned.
3. 3Pour in the dry white wine and scrape any browned bits from the bottom of the pan. Simmer over medium-high heat for 3–4 minutes until the liquid reduces by about half.
4. 4Reduce heat to medium-low and stir in the reduced fat cream. Cook for 2–3 minutes, stirring frequently, until the sauce reaches a gentle simmer and begins to thicken.
5. 5Stir in the freshly grated parmesan cheese and cook for 1–2 minutes over medium-low heat until the cheese is fully melted and the sauce coats the back of a spoon.
6. 6Return the cooked shrimp to the skillet and fold gently into the sauce. Cook for 1 minute until the shrimp are heated through. Stir in the fresh chopped parsley.
7. 7Divide the creamy garlic shrimp and sauce evenly into 4 airtight meal-prep containers while hot. Cool to room temperature before sealing and refrigerating.