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Soups and Stews | |
| 3 cloves garlic or more 1 tablespoon fresh parsley leaves 3/4 ounce Parmesan cheese, finely grated (1/4 cup) 1 pound medium deveined raw shrimp (21 to 25 per pound), peeled or unpeeled 1 teaspoon kosher salt, divided 1 teaspoon freshly ground black pepper, divided 2 tablespoons olive oil, divided 1 cup heavy cream | |
| Mince 3 garlic cloves. Coarsely chop 1 tablespoon parsley leaves. Finely grate 3/4 ounce Parmesan cheese (about 1/4 cup). Pat 1 pound cleaned shrimp dry with paper towels. Season with 1/2 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook until pink and curled, 1 to 2 minutes per side. Transfer the shrimp onto a plate. Return the skillet to medium-high heat. Add the remaining 1 tablespoon olive oil and minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Add 1 cup heavy cream and the remaining 1/2 teaspoon kosher salt and remaining 1/2 teaspoon black pepper. Bring to a simmer and cook until sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Remove the skillet from the heat. Add the Parmesan and stir until melted and the sauce is completely smooth. Return the shrimp and any accumulated juices on the plate into the skillet and toss to coat in the sauce. Garnish with the chopped parsley. | |
Unrated | |
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