1 pound 21 count Rouses Wild Caught Louisiana Shrimp
1 teaspoon minced fresh garlic
1 pint heavy cream
½ cup Parmiggiano Reggiano Cheese Grated
1 teaspoon Pillsbury Shake and blend flour
½ stick unsalted butter
In a medium sauce pan sauté garlic in butter until starting to turn brown. Add shrimp and sauté until starting to turn pink. Add heavy cream, Parmiggiano Reggiano Cheese and flour. Whisk until blended completely. Reduce heat to low and cook until thickened, stirring constantly, about 5 minutes. Serve over pasta or cooked fish!