Creamy Garlic Butter Shrimp with Rice

Instructions:
step 1 Pat the shrimp dry with paper towels and season with salt and pepper.
step 2 In a large skillet, heat olive oil over medium heat and cook the shrimp for 2-3 minutes per side, or until pink and cooked through. Remove and set aside.
step 3 In the same skillet, melt butter and sauté the minced garlic for about 1 minute until fragrant.
step 4 Pour in the chicken broth and heavy cream, stirring to combine.
step 5 Add the Parmesan cheese and Italian seasoning, stirring until the cheese is melted and the sauce thickens slightly.
step 6 Return the cooked shrimp to the skillet and simmer for 2 more minutes, allowing the flavors to meld.
step 7 Spoon the creamy garlic butter shrimp over the cooked white rice and sprinkle with chopped parsley.

Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if needed. Avoid microwaving for too long, as shrimp can become rubbery.