✤2 tbsp olive oil, divided
✤2 lb raw shrimp, peeled and deveined
✤ salt & pepper, to taste
✤2 lb white mushrooms, sliced (~358g cut)
✤8 cloves garlic, chopped
✤1⅓ cup heavy cream
✤2/3 cup (~75g) parmesan cheese, grated
✤1/4 cup fresh parsley, chopped
❖Pat the shrimp dry using paper towels.
❖Heat 1 tbsp oil in a large skillet over medium heat. Add the shrimp and cook 3-4 min, until pink and opaque. Season with salt & pepper, then set aside.
❖Add remaining 1 tbsp oil to skillet and heat to med-high. Add the mushrooms and cook, stirring occasionally, until all liquid has evaporated, about 16 min.
❖Stir in the garlic and cook 1 min longer. Stir in the heavy cream, parmesan & parsley. Reduce heat to low and allow sauce to simmer for a few min, to meld flavors.
❖Return shrimp to skillet and toss with sauce.
❖Store in airtight container for up to 3 days in fridge.
