01 -
Toss in some parsley, scoop the shrimp back into the pan, and cover them with the creamy sauce. Dish it up right away with whatever side you like best.
02 -
After your sauce starts bubbling, toss in a bit of salt and pepper. Pull the pan off the hot burner, dump in the parmesan, and gently stir till it’s melted into the mix. Slide it back onto the heat for another minute so it thickens and gets smooth.
03 -
Turn the heat down low and give your pan a minute to chill. Pour in the heavy cream, swirl it around, and put the pan back on the burner. Let it start to bubble lightly; just give it a quick mix now and then.
04 -
Pour the wine in to get all those crispy bits off the pan. Give things a good stir and let it cook down by half so most of the liquid disappears.
05 -
Bump the heat to medium on your skillet, throw in the butter, and let it melt all the way. Stir in the chopped garlic and let it cook for half a minute—you’ll smell it when it’s ready.
06 -
Get your skillet hot with the oil on medium-high. Set down the shrimp in a single, even layer and leave them alone for a minute or two. Flip the shrimp, give them another minute to cook till they’re pink and curled, then scoop them out into a bowl for now.
07 -
Spread the shrimp out on your board and give both sides a sprinkle of salt and black pepper. Leave them to the side till you need them.