Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter
  • 6 cloves garlic, finely minced
  • 1 cup heavy cream (36% fat content)
  • 0.5 cup freshly grated parmesan cheese
  • 0.25 cup dry white wine
  • 1 tbsp fresh parsley, finely chopped
  • 0.5 lemon, juiced
  • 2 cups cooked jasmine rice, warm
  • 1 tsp lemon zest
  • 1 tbsp butter

Instructions:

  1. Pat the 1 lb shrimp bone dry with paper towels, then toss with 1 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp pepper.
  2. Heat 1 tbsp olive oil in a large skillet over medium high heat. Add shrimp in a single layer and cook for 2 minutes until pink and slightly charred.
  3. Take the shrimp out of the pan and set them aside on a plate.
  4. Lower the heat to medium and add 4 tbsp butter. Once melted and bubbling, add the 6 cloves of minced garlic and cook for 1 minute until fragrant but not browned.
  5. Pour in 0.25 cup white wine. Use your spatula to scrape the bottom of the pan and let it simmer for 2 minutes until the liquid reduces by half.
  6. Whisk in 1 cup heavy cream and bring to a gentle simmer. Let it bubble for 3 minutes until it starts to thicken slightly.
  7. Stir in 0.5 cup parmesan cheese and 0.5 lemon juice. Stir constantly until the cheese is fully melted and the sauce is velvety.
  8. Return the shrimp and any accumulated juices to the pan. Toss for 1 minute to coat thoroughly in the rich and buttery sauce.
  9. In a separate bowl, fluff the 2 cups warm jasmine rice with 1 tsp lemon zest, 1 tbsp butter, and the 1 tbsp fresh parsley.
  10. Spoon the shrimp and plenty of that garlic cream sauce over the fragrant rice. Garnish with an extra sprinkle of parsley if you’re feeling fancy.