A delightful twist on the classic shrimp scampi, featuring a creamy garlic butter sauce that pairs perfectly with pasta or crusty bread.
Season the shrimp with sea salt and black pepper, then lightly coat them with all-purpose flour.
Coating the shrimp in flour helps create a light crust when cooked, enhancing the texture.
Heat the unsalted butter in a large skillet over medium heat until melted, then add the shrimp and cook for about 2 minutes on each side until pink and opaque.
Avoid overcrowding the skillet to ensure even cooking of the shrimp.
Remove the shrimp from the skillet and set aside. In the same skillet, sauté the fresh garlic until fragrant, about 1 minute.
Be careful not to burn the garlic as it can turn bitter.
Add the freshly squeezed lemon juice and whipping cream to the skillet, stirring to combine. Let it simmer for 2-3 minutes until slightly thickened.
Stir continuously to prevent the cream from curdling.
Return the shrimp to the skillet, tossing them in the sauce to coat evenly. Cook for an additional 1-2 minutes.
Ensure the shrimp are fully coated in the sauce for maximum flavor.
Garnish with freshly chopped parsley before serving.
Serve immediately with pasta or crusty bread to soak up the delicious sauce.
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