A quick and indulgent dish featuring tender shrimp simmered in a rich, garlicky cream sauce, perfect for a cozy weeknight dinner.

1 lb (450g) large shrimp, peeled & deveined

2 tbsp butter

4 garlic cloves, minced

1/2 cup chicken broth (or dry white wine)

1 cup heavy cream

1/2 cup grated Parmesan cheese

Salt & pepper, to taste

1/2 tsp paprika (optional)

1 tbsp chopped parsley (for garnish)

Optional: squeeze of lemon juice for brightness

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Heat 1 tablespoon of butter in a skillet over medium-high heat. Season the shrimp with salt, pepper, and paprika.
Cook the shrimp for 1–2 minutes on each side until just pink. Remove from the pan and set aside.
Add the remaining 1 tablespoon of butter to the skillet. Sauté the minced garlic for about 30 seconds until fragrant.
Deglaze the pan with chicken broth or dry white wine, scraping up any browned bits, and simmer for 2 minutes.
Stir in the heavy cream and Parmesan cheese. Let the sauce simmer for 3–4 minutes until it slightly thickens. Taste and adjust the seasoning as needed.
Return the shrimp to the pan, tossing to coat them in the sauce and warming through for 1–2 minutes.
If desired, add a squeeze of lemon juice for a bright finish.
Sprinkle chopped parsley over the top and serve immediately, ideally over pasta, mashed potatoes, or steamed veggies.

Serve over pasta, mashed potatoes, steamed veggies, or cauliflower rice for a low-carb option.

Add baby spinach or sun-dried tomatoes for extra flavor and color.

For a spicy kick, add red pepper flakes.

Leftovers keep well in the fridge for up to 2 days; reheat gently to prevent sauce separation.

Use gluten-free chicken broth or wine to keep the dish gluten-free.

Substitute half-and-half or coconut milk for a lighter or dairy-free version, though sauce will be less creamy.