1-First step: get the shrimp ready Pat 2 pounds of jumbo shrimp dry with paper towels. This is one of the most important steps because dry shrimp sear better and stay tender instead of steaming in the pan. Season them with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper, tossing lightly so every piece gets coated. If you are using frozen shrimp, make sure they are fully thawed first.

2-Second step: sear the shrimp Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat for about 2 minutes, or until the oil looks hot and ready. Add the shrimp in a single layer so they can brown properly. Cook for 2 to 3 minutes per side until they turn pink and cooked through. The shrimp should look opaque and lightly golden on the outside. Once cooked, remove the shrimp from the skillet and set them aside on a plate. Do not let them overstay in the pan. Shrimp cook fast, and keeping them on the heat too long can make them tough.

3-Third step: build the garlic base Using the same skillet, lower the heat slightly if needed and add 2 tablespoons butter. Once melted, stir in 1 tablespoon minced garlic. Sauté for about 1 minute, just until the garlic smells fragrant. Keep the garlic moving so it does not burn, since burnt garlic can make the whole sauce taste bitter. Next, pour in 2 tablespoons white wine. Stir and cook for 1 minute, scraping the bottom of the skillet to loosen any browned bits from the shrimp. This step adds a lot of flavor and gives the sauce a deeper, more savory taste.

4-Fourth step: make the creamy sauce Add 1 1/2 cups heavy cream to the skillet, followed by 1 teaspoon Italian seasoning and 1/2 cup shredded white cheddar cheese or grated Parmesan cheese. Stir gently and bring the sauce to a simmer. Lower the heat to medium and keep stirring as the sauce thickens. It should become silky and lightly coated, not boiling hard. A gentle simmer helps keep the sauce smooth and prevents separation. Add the cheese gradually if you like, so it melts evenly without clumping.

5-Final step: finish and serve Return the cooked shrimp to the skillet and toss them in the sauce until every piece is coated. Let them warm through for about 1 minute, just long enough to bring everything together. Taste the sauce and add a pinch more salt or pepper if needed. Finish with 1 tablespoon finely chopped fresh parsley for color and freshness. Serve immediately while the sauce is warm and creamy. This dish is fantastic on its own, but it also tastes great over rice, pasta, or mashed potatoes.