- 1 1/2 pounds shrimp, peeled
- Kosher salt & black pepper to taste
- 1/4 cup butter, divided
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 2/3 cup dry white cooking wine (or the real thing!)
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- Fresh herbs for garnish
- Cooked pasta or rice for serving
Season shrimp with salt and pepper. Heat half of the butter and the olive oil in a large skillet over medium-high heat. Sauté the shrimp until pink, about 2 minutes per side. Transfer the cooked shrimp to a clean bowl and set aside.
Reduce heat to medium-low and melt the remaining 2 tablespoons of butter in the same skillet. Sauté the onions until softened. Add garlic and red pepper flakes and sauté until fragrant.
Pour wine into skillet and deglaze the pan. Bring the mixture to a simmer and allow liquid to reduce by half, about 10-15 minutes. Stir in cream and bring mixture to a simmer, stirring occasionally. Stir in Parmesan and bring sauce to a simmer again for 1-2 minutes until the cheese melts and sauce thickens. Season with more salt and pepper if needed.
Return shrimp to skillet and simmer until warmed through. Sprinkle with fresh herbs. Serve or pasta or rice.