Ingredients

• 2 tbsp.                                                 Anchor unsalted butter
• 2 tbsp.                                                 minced garlic
• 1 lb.                                                      shelled and deveined medium shrimp
• 1/4 cup                                                dry white wine
• 1/4 cup                                                heavy cream
• As desired                                           salt and black pepper

Directions

1. Melt Anchor Unsalted Butter in large frying pan over medium-high heat. Add garlic and cook, stirring constantly until soft and fragrant.
2. Add shrimp and cook, stirring occasionally, until pink and curled. Remove the shrimp to a platter.
3. Add wine to skillet, and boil on high heat until reduced by half, about 1 to 2 minutes. Stir in heavy cream.
4. Return shrimp to pan and boil 1 to 2 minutes until sauce is thick and shrimp are coated. Season to taste. Serve with pilaf, couscous or steamed vegetables.