Preparation Steps

• Pat the shrimp dry with paper towels and season lightly with salt and pepper.
• Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
• In the same skillet, add remaining butter and sauté garlic and red pepper flakes (if using) for about 30 seconds until fragrant.
• Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
• Reduce heat to low and stir in heavy cream and Parmesan cheese until the sauce is smooth and slightly thickened.
• Return shrimp to the skillet and toss gently to coat in the sauce. Cook for another 1-2 minutes.
• Remove from heat and stir in lemon juice and parsley. Adjust seasoning if needed.