Ingredients:

  • 1.5 lbs Large Shrimp, peeled and deveined
  • 3 tbsp Unsalted Butter, divided
  • 6 cloves Fresh Garlic, minced
  • 1 tsp Smoked Paprika
  • 0.5 tsp Kosher Salt
  • 0.25 tsp Cracked Black Pepper
  • 0.5 cup Heavy Cream
  • 0.5 cup Whole Milk
  • 0.5 cup Freshly Grated Parmesan Cheese
  • 1 tbsp Fresh Lemon Juice
  • 2 tbsp Fresh Parsley, chopped
  • 3 cups Cooked Jasmine Rice

Instructions:

  1. Pat the shrimp completely dry with paper towels. Season with salt, pepper, and smoked paprika.
  2. Heat 1 tablespoon of butter in a 12-inch heavy-bottomed skillet over medium-high heat. Once foaming, add shrimp in a single layer and sear for 1.5 minutes per side until opaque. Remove shrimp and set aside.
  3. In the same skillet, reduce heat to medium and add the remaining butter and minced garlic. Sauté for 1 minute until fragrant, deglazing the browned bits (fond) from the pan.
  4. Whisk in the heavy cream and whole milk. Bring to a gentle simmer. Stir in the grated parmesan cheese until melted and the sauce thickens slightly.
  5. Return the shrimp to the pan. Add lemon juice and stir to coat in the sauce. Finish by whisking in any remaining cold butter for a glossy emulsion.
  6. Serve the creamy garlic shrimp immediately over portions of fluffy cooked rice, garnished with fresh parsley.