Ingredients:

• 25 medium-sized shrimp, deveined and shelled
• 3 garlic cloves, minced with a mezza luna
• 1 pepperoncino, thinly sliced
• 120 ml white wine
• Juice and zest of one lemon
• 180 ml 35% cream
• ¾ cup grated Parmesan cheese
• 2 tbsp. chopped Italian parsley
• 100 g butter
• Salt and pepper

Preparation:

1. Heat 60g butter in a 32cm Julienne pan.
2. Brown shrimp and deglaze with lemon juice and zest. Set aside.
3. In the same pan, heat remaining butter over medium heat, add garlic and pepperoncino and cook until garlic and pepperoncino infuse butter.
4. Stir constantly. It’s important not to burn the garlic.
5. Once the garlic has softened, deglaze with the white wine. Reduce by half.
6. Add cream and Parmesan and mix well.
7. Season with salt and pepper.
8. Add shrimps and parsley.
9. Mix well.