Ingredients

• 1 pound medium raw shrimp, peeled and deveined (tails on or off)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon neutral oil (avocado oil, olive oil, refined coconut oil, etc.)

• 2 tablespoons butter
• 4 cloves garlic, minced
• ½ cup chicken broth 
• 1 cup heavy cream, at room temperature
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon freshly ground black pepper (adjust to taste)
• ¾ cup freshly grated Parmesan, at room temperature
• Finely chopped fresh parsley, for garnish

• Mashed potatoes, mashed cauliflower, or mashed palmini
• Prepared pasta or palmini pasta
• Rice or cauliflower rice

Instructions:

1. Prepare the Shrimp:
   • Arrange the shrimp in a single layer on a cutting board.
   • Season both sides with salt and freshly ground black pepper.
   • Set aside.
2. Cook the Shrimp:
   • Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat.
   • Once the oil is hot and shimmering, add the shrimp in a single layer.
   • Cook for 1-2 minutes on one side, then flip and cook for another minute or until the shrimp turns pink, opaque, and curls into a "J" shape.
   • Transfer the cooked shrimp to a medium bowl and set aside.
3. Make the Creamy Garlic Sauce:
   • Reduce the heat to medium and add 2 tablespoons of butter to the skillet.
   • Once melted, add the minced garlic and sauté for about 30 seconds, until fragrant.
4. Deglaze the Pan:
   • Pour in ½ cup chicken broth and stir, scraping up any browned bits from the bottom of the pan.
   • Let the broth reduce by half.
5. Add the Cream:
   • Lower the heat to medium-low and add 1 cup of heavy cream.
   • Stir to combine, bringing the mixture to a gentle simmer while stirring occasionally.
6. Season the Sauce:
   • Once the sauce is simmering, add ½ teaspoon of salt and ¼ teaspoon of freshly ground black pepper.
   • Stir, then remove the skillet from the heat.
7. Add the Parmesan:
   • Stir in ¾ cup of grated Parmesan until it melts and the sauce thickens slightly, about 1 minute.
8. Finish the Dish:
   • Sprinkle the sauce with finely chopped parsley and gently stir the cooked shrimp back into the skillet, spooning the creamy sauce over the shrimp to coat.

Serving Suggestions

Nutrition