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# The shrimp Season the cleaned shrimp with some salt and pepper. We usually use a larger variety, which comes out to be 9 shrimp per serving. In a large pan over medium-high heat, heat the oil. Fry the seasoned shrimp on each side for a minute or two. Be careful not to overcook the shrimp. Remove the shrimp from the pan and set aside. I like to work in batches, so that the shrimp don't overlap in the pan. For me, that's about 2 servings worth of of shrimps. If frying in batches, divide the oil accordingly. # The sauce Melt the butter in the pan and add the minced or finely chopped garlic. Sautee for half a minute. Pour in the broth and let reduce for about 5 minutes or until it has only half of its initial volume. You can also use chicken broth or white wine instead. Add the cream and bring to a gentle simmer. Then reduce the heat to medium-low. Stir in the cheese and let simmer for about 5 minutes or until it has melted and the sauce thickens. Season to taste. Stir in the chopped parsley, optionally setting some aside for garnishing # Serving Add the shrimp to the sauce and let cook for another minute to reheat it. Serve, optionally sprinkled with the remaining parsley. Enjoy by itself or over rice or pasta. Zoodles or cauliflower rice are great low-carb options. # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge or up to 6 months in the freezer. If possible, thaw overnight in the fridge. Reheat in the microwave or on the stovetop.
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