Ingredients:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tbsp (28g) unsalted butter
- 3 cloves (9g) garlic, minced
- ½ tsp (3g) salt
- ¼ tsp (1g) black pepper
- ½ cup (115g) unsalted butter
- 2 cups (480ml) heavy cream
- 1 cup (100g) freshly grated Parmesan cheese
- 2 oz (56g) cream cheese, softened
- ¼ tsp (1g) ground nutmeg
- ¼ tsp (1g) salt
Instructions:
- Melt 2 tbsp (28g) of butter in the skillet over medium-high heat. Add the shrimp in a single layer, seasoning with salt and pepper. Cook for 1-2 minutes per side until they turn an opaque, coral-pink color and have a slight golden sear.
- Stir in the minced garlic during the last 30 seconds of cooking the shrimp to avoid burning.
- Use a slotted spoon to remove the shrimp from the pan and set them aside on a plate, leaving the garlic-butter residue in the pan.
- Reduce heat to medium. In the same skillet, add the ½ cup (115g) of butter and heavy cream. Whisk constantly as the mixture begins to simmer gently.
- Stir in the softened cream cheese, whisking until the lumps disappear and the liquid is a uniform, ivory color.
- Lower the heat to low. Gradually whisk in the grated Parmesan cheese one handful at a time. Continue stirring until the cheese is fully melted and the sauce is thick and glossy.
- Stir in the nutmeg and salt.
- Return the seared shrimp and any accumulated juices to the pan, tossing gently for 1 minute until the shrimp are heated through and coated in the sauce.