1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

Salt to taste

Pepper to taste

1 teaspoon paprika

1 teaspoon garlic powder

2 tablespoons butter

4 cloves garlic, minced

1 cup heavy cream

½ cup grated Parmesan cheese

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Season shrimp with salt, pepper, paprika, and garlic powder in a bowl.
Heat olive oil in a large skillet over medium-high heat. Cook shrimp 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
Reduce heat to medium, melt butter in the skillet, add minced garlic, and sauté for 1 minute until fragrant.
Pour in heavy cream, stir, and simmer gently for 2-3 minutes.
Stir in Parmesan cheese until melted and sauce thickens slightly.
Return shrimp to skillet, toss to coat in sauce, and heat through for 1 minute.
Serve immediately with pasta, rice, or bread.

Add fresh parsley or basil for herbal freshness.

Squeeze lemon juice for brightness.

Red pepper flakes add spice.

Substitute Parmesan with Pecorino Romano for sharper flavor.

Add sautéed mushrooms or spinach for extra veggies.

Reheat leftovers gently with a splash of cream or milk to prevent sauce separation.