Garlic Butter Shrimp with Lemon Cream Sauce 

Ingredients:
1 pound large shrimp, peeled and deveined
1/2 cup (1 stick) unsalted butter
6 cloves garlic, minced
1/4 cup dry white wine (optional; can substitute with chicken broth)
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon lemon zest
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
Instructions:
Prepare the Shrimp:
Pat the shrimp dry with paper towels and season with salt and freshly ground black pepper.
Cook the Shrimp:
In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Make the Garlic Butter Sauce:
In the same skillet, reduce the heat to medium and add the unsalted butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
If using, pour in the dry white wine (or chicken broth) and let it simmer for 2-3 minutes to reduce slightly.
Add the Cream and Cheese:
Stir in the heavy cream, grated Parmesan cheese, lemon juice, and lemon zest. Cook for another 2-3 minutes, stirring frequently, until the sauce thickens slightly.
Combine:
Return the cooked shrimp to the skillet and toss to coat them in the lemon cream sauce. Cook for an additional minute to heat through.
Serve:
Remove from heat and sprinkle with chopped fresh parsley. Serve immediately over pasta, rice, or with crusty bread to soak up the delicious sauce.