Ingredients :

• Shrimp — Peeled and deveined, frozen or fresh — doesn’t matter. Frozen ones you thaw overnight in the fridge work perfectly. What matters is they are dry before hitting the pan: a wet shrimp won’t sear, it will boil in its own juice.
• Parmesan — Buy it as a block and grate it yourself. Pre-grated Parmesan from a green can doesn’t melt — it forms little clumps that hang in the sauce. A 100g piece from the cheese section really changes the final texture.
• Garlic — Four cloves, minimum. If you love garlic, go up to six. Mince it finely with a knife rather than a press: slightly uneven pieces give more character than uniform paste.
• Heavy cream — No light cream, no plant-based cream. Heavy cream with 30% fat is what gives that coating consistency that wraps around without running. With light cream, you get soup.