1-First step: Get everything ready Before you turn on the stove, pat the shrimp dry with paper towels. This step matters because dry shrimp sear better and pick up more color in the pan. If the shrimp hold extra moisture, they can steam instead of browning. Measure out the oil, butter, garlic, white wine, cream, seasoning, cheese, and parsley so they are close by. This recipe moves fast, so having everything ready makes the whole process feel easy and smooth.

2-Second step: Heat the skillet and sear the shrimp Set a skillet over medium-high heat and add 2 tablespoons vegetable oil. Let it heat for about 2 minutes. When the pan is hot, add the 2 pounds jumbo shrimp in a single layer. Cook the shrimp for 2 to 3 minutes per side until they turn pink and are cooked through. Season them with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Then transfer them to a plate and set them aside. Try not to overcook them, since shrimp can turn rubbery quickly.

3-Third step: Build the garlic base In the same skillet, add 2 tablespoons butter and 1 tablespoon minced garlic. Stir and sauté for about 1 minute, just until the garlic smells fragrant. Keep the heat steady and avoid letting the garlic brown too much, since burnt garlic can taste bitter. This is where the dish starts smelling amazing. The butter picks up the savory bits left behind by the shrimp, which gives the sauce more flavor without extra work.

4-Fourth step: Deglaze with white wine Pour in 2 tablespoons white wine and stir for about 1 minute. As the wine hits the pan, it loosens the browned bits from the bottom and adds a bright, savory note to the sauce. If you do not want to use wine, chicken broth works too, though the flavor will be a little milder. Either way, this step gives the sauce depth and helps it taste more layered.

5-Fifth step: Make the creamy sauce Stir in 1 1/2 cups heavy cream, 1 teaspoon Italian seasoning, and 1/2 cup shredded white cheddar cheese. Let the sauce simmer gently until it thickens. Keep the heat moderate so the dairy stays smooth. Add the cheese gradually if you want the creamiest texture. Stir often so it melts evenly. If the sauce seems too thick, add a small splash of cream or broth. If it seems too thin, give it a minute or two longer on the stove. For the smoothest sauce, keep the simmer gentle. A hard boil can make cream separate.

6-Final step: Finish and serve Return the shrimp to the skillet and toss them in the sauce until every piece is coated. Sprinkle with 1 tablespoon finely chopped fresh parsley for a fresh finish. Serve right away over pasta, rice, or with bread for dipping. This dish is best served immediately because shrimp taste best when they are tender and the sauce is warm and glossy. For a similar cozy seafood dinner, try pairing this with a simple side like garlic noodles.