° 1 lb. Large, peeled and flowered shrimp with tails
° 2 tbsp. olive oil
° 3 tbsp. unsalted butter
3 teaspoons. minced garlic
° C. White cooking wine
° 1 c. heavy whipping cream
° ½ c. grated parmesan cheese
° Salt and pepper to taste
- instructions :
Heat the oil in a skillet over medium-high heat on the stove.
Add shrimp to skillet and season with salt and pepper to taste. Fry on both sides until browned and fully cooked. Removal from heat also separates.
Minimzie is heated to medium, and butter and garlic are also added to the skillet. Fry until the butter melts.
Stir the white cooking wine into a skillet and cook over low heat until the liquid has reduced by half.
Whisk heavy whipping cream into the skillet and simmer until sauce thickens.
Combine the Parmesan cheese with the sauce and add the shrimp to the skillet, stirring well.