Creamy Garlic Shrimp

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  Olive oil(15g)

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

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  Shrimp(454g)
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  1/4 teaspoon salt (to taste)
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  1/4 teaspoon black pepper (to taste)
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  Unsalted Butter(30g)
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  Garlic(360g)
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  Wine, White, Dry(120g)
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  Cream, Heavy Whipping(360g)
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  Parmesan Cheese(120g)

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

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  Parsley, Fresh(30g)

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat for 1 minute. Season the shrimp with salt and pepper, then add to the hot oil and cook 1–2 minutes per side until opaque and pink throughout, with no gray translucent centers. Transfer the cooked shrimp to a clean bowl and set aside.
2. 2Melt the butter in the same skillet over medium heat, then add the fresh garlic and sauté for 30 seconds until fragrant but not browned.
3. 3Pour in the white wine and scrape the bottom of the pan with a wooden spoon to release browned bits. Simmer over medium-high heat for 3–4 minutes until the liquid reduces to approximately half its original volume.
4. 4Reduce heat to medium-low, add the heavy whipping cream, and stir constantly for 1–2 minutes until the mixture reaches a gentle simmer and begins to thicken slightly.
5. 5Stir in the grated Parmesan cheese and cook for 1 minute over medium-low heat, stirring occasionally, until the cheese fully melts and the sauce coats the back of a spoon.
6. 6Return the cooked shrimp to the skillet, fold gently to combine, and cook for 1 minute over medium-low heat until the shrimp is heated through.
7. 7Taste the sauce and adjust salt and pepper as needed. Stir in the fresh parsley.
8. 8Divide the creamy garlic shrimp evenly into 4 airtight containers while hot, then allow to cool to room temperature before sealing and refrigerating for up to 3 days.