Cooking Instructions

• In a large skillet, heat the olive oil over medium-high heat until shimmering.
• Add the shrimp to the skillet in a single layer, seasoning them with salt and pepper. Cook for 2–3 minutes on each side, until they turn pink and opaque. Remove the shrimp and set aside.
• In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant; be careful not to let the garlic burn.
• Pour in the chicken broth and bring the mixture to a gentle simmer. Cook for about 2 minutes to allow the broth to reduce slightly.
• Reduce the heat to low and stir in the heavy cream, lemon juice, and grated Parmesan cheese. Cook for 2–3 minutes until the sauce thickens.
• Add the cooked shrimp back into the skillet and gently stir to coat them in the creamy sauce. Heat through for an additional 1–2 minutes.
• Remove from heat and sprinkle with freshly chopped parsley.
• Serve immediately over your choice of pasta, rice, or with crusty bread.