- 2 Lbs of cooked, peeled, deveined, medium Pacific Lush Shrimp
- 4 Tbs salted butter
- 5 garlic cloves, minced
- ¾ cup chicken broth or white wine
- 2 cups heavy cream
- 1 ¼ cups parmesan cheese grated
- 5 Tbs fresh parsley, chopped
Thaw shrimp and dry with a paper towel. Heat a large skillet over medium heat. Melt the butter and sauté garlic until fragrant about 30 seconds. Pour in chicken broth or wine and reduce to . Reduce heat to low-medium, add the heavy cream and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to your taste. Add parmesan cheese and let the sauce gently simmer for a minute or so until cheese melts and sauce thickens. Add shrimp back to the skillet, sprinkle with parsley. Serve over pasta, rice, or steamed veggies. Enjoy!