Instructions
- Pat the Shrimp dry with paper towels and season with Salt and Black Pepper.
- In a large skillet, melt the Butter over medium heat.
- Add the Garlic to the skillet and cook for about 30 seconds, until fragrant. Be careful not to burn it.
- Add the Shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque.
- Pour in the White Wine and Lemon Juice. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate and the sauce to slightly reduce.
- Stir in the Heavy Cream and Lemon Zest. Heat through, but do not boil.
- Remove from heat and stir in the Parsley.
- Serve immediately over linguine or rice.
