Ingredients:

  • 1.5 lbs Large Shrimp, peeled and deveined, tail-on
  • 1 tsp Smoked Paprika
  • 0.5 tsp Sea salt
  • 2 tbsp Extra virgin olive oil
  • 5 cloves Garlic, minced
  • 0.5 cup Dry white wine
  • 1 cup Heavy cream
  • 0.5 cup Freshly grated Parmesan cheese
  • 1 tbsp Unsalted butter, cold
  • 1 tbsp Fresh parsley, finely chopped
  • 1 tsp Lemon zest

Instructions:

  1. Pat the shrimp completely dry with paper towels. Toss with sea salt and smoked paprika until evenly coated.
  2. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add shrimp in a single layer and sear for 2 minutes until the edges are opaque and the bottom is golden. Turn each shrimp over and cook for 1 minute more. Remove shrimp to a plate and set aside.
  3. Reduce heat to medium. Pour white wine into the skillet, scraping the bottom to release the fond. Simmer until the liquid reduces by half.
  4. Add minced garlic to the pan and cook for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer.
  5. Whisk in the grated Parmesan cheese until melted and the sauce thickens enough to coat a spoon. Whisk in the cold butter until the sauce is glossy.
  6. Return the shrimp and any plate juices to the pan. Toss for 30 seconds to heat through. Garnish with lemon zest and fresh parsley before serving.