Ingredients:

  • & Freshly Ground Black Pepper

Instructions:

  1. Pat the shrimp thoroughly dry using paper towels. Season lightly with salt and pepper.
  2. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer (work in batches if necessary). Cook for 1-2 minutes per side until pink and just cooked through. Remove shrimp immediately and set aside.
  3. Reduce heat to medium. Add butter to the same skillet. Add minced garlic and chopped sun-dried tomatoes. Sauté for 60-90 seconds until the garlic is fragrant (do not let it brown!).
  4. Pour in the white wine (or broth). Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let reduce slightly for 1 minute.
  5. Whisk in the heavy cream, remaining broth, Italian seasoning, and red pepper flakes (if using). Bring to a low, gentle simmer.
  6. Reduce heat to low. Slowly whisk in the grated Parmesan cheese until the sauce is smooth and slightly thickened. Taste and adjust seasoning.
  7. Gently fold the cooked shrimp back into the sauce. Simmer for 1 minute just to heat the shrimp through—do not overcook!
  8. Stir in most of the fresh parsley. Serve immediately garnished with the remaining parsley and extra Parmesan.