1 lb (450g) shrimp, peeled and deveined
4 cloves of garlic, minced
1/2 cup (120ml) heavy cream
1/2 cup (50g) grated Parmesan cheese
2 tbsp (30ml) unsalted butter
1 tbsp (15ml) olive oil
1/4 cup (60ml) dry white wine (or chicken broth)
1 tsp (5ml) lemon juice
1/4 tsp (1.25ml) red pepper flakes (optional, for a hint of heat)
Salt and freshly ground black pepper, to taste
Chopped parsley for garnish (optional)
Preheat your oven to 400°F (200°C).
Rinse the shrimp under cold water and pat them dry with paper towels.
In a large, oven-safe skillet or baking dish, melt the butter and olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Add the peeled and deveined shrimp to the skillet and sauté for 2-3 minutes, or until the shrimp just begin to turn pink.
Pour in the white wine (or chicken broth) and lemon juice, and let the mixture simmer for 1 minute, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and Parmesan cheese, and season with salt and black pepper to taste.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the top is golden brown and the sauce is bubbly.
Remove the Garlic Shrimp Gratin from the oven and sprinkle with chopped parsley, if desired. Serve the dish immediately, while it’s hot and the cheese is still melted and creamy.
