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Lay your shrimp out in a single layer on a cutting board, then season them with salt and pepper. This ensures they’re well-flavored before they even hit the pan.
Heat your oil in a skillet over medium-high heat. Once the oil is hot and shimmering, add the shrimp. Here’s a pro tip—don’t overcrowd the pan, or your shrimp will steam instead of searing. Cook them for 1-2 minutes on one side, flip, and cook for another minute until they turn pink and curl into that cute “J” shape. Then, take them out and set them aside.
Reduce the heat to medium and add your butter. Once it’s melted, toss in your minced garlic and sauté for about 30 seconds—just until fragrant. Then, pour in your white wine and scrape up all those tasty browned bits from the bottom of the pan. Let the wine reduce by half, then stir in the cream.
Once your sauce is simmering, it’s time to add the parmesan. Stir it in until it’s fully melted and your sauce is smooth and glossy. You’ll know it’s ready when it coats the back of a spoon.
Add the shrimp back into the pan and spoon that delicious sauce over them. Garnish with fresh parsley for a pop of color, and you’re ready to serve!