Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 8 oz cremini mushrooms, sliced
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 5 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp lemon juice

Instructions:

  1. Pat the shrimp completely dry with paper towels. Note: Moisture is the enemy of a good sear.
  2. Heat 1 tbsp of butter and 1 tbsp of olive oil over medium high heat. Sear shrimp for 1-2 minutes per side until opaque and pink, then immediately remove to a plate.
  3. In the same skillet, add the remaining butter and olive oil.
  4. Add mushrooms in a single layer and cook undisturbed for 3 minutes until deep brown, then stir and cook for another 2 minutes until softened.
  5. Lower the heat to medium. Stir in the minced garlic and cook for 30 seconds until fragrant.
  6. Pour in the white wine to deglaze the pan, scraping up the brown bits from the bottom. Simmer until the wine is reduced by half.
  7. Whisk in the heavy cream and bring to a gentle simmer.
  8. Slowly stir in the Parmesan cheese, whisking constantly until the sauce thickens enough to coat the back of a spoon. Stir in the lemon juice.
  9. Return the seared shrimp and any accumulated juices to the pan.
  10. Stir to warm through and garnish with chopped fresh parsley.