Creamy Garlic Shrimp

Ingredients:

1 pound (450 g) large shrimp, peeled and deveined
1 tablespoon olive oil
2 tablespoons unsalted butter
5 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt, to taste
Black pepper, to taste
2 tablespoons fresh parsley, chopped

Instructions:

Step 1: Prepare the shrimp
Pat the shrimp dry with paper towels. Season them lightly with salt, black pepper, and paprika. Dry shrimp sear better and develop more flavor.

Step 2: Sear the shrimp
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for about 1–2 minutes per side, just until pink and opaque. Remove from the skillet and set aside. Be careful not to overcook them—they will finish cooking in the sauce later.

Step 3: Build the garlic base
In the same skillet, reduce the heat to medium. Add the remaining tablespoon of butter and the minced garlic. Cook for about 30 seconds to 1 minute, stirring constantly. The aroma at this stage is incredible—rich, savory, and comforting. Be careful not to let the garlic brown.

Step 4: Create the creamy sauce
Pour in the chicken broth and let it simmer for 2–3 minutes to reduce slightly. Then add the heavy cream and Italian seasoning. Stir well and allow the sauce to gently simmer for 4–5 minutes until it thickens.

Step 5: Add the cheese
Stir in the freshly grated Parmesan cheese. Let it melt completely into the sauce, creating a smooth and velvety texture.

Step 6: Return the shrimp
Add the shrimp back into the skillet. Spoon the sauce over them and simmer for another 2–3 minutes, just until everything is heated through and beautifully coated.

Step 7: Finish and serve
Sprinkle with fresh parsley. Serve immediately over pasta, rice, or alongside crusty bread to soak up every drop of that creamy garlic sauce.

Source: Gourmet Martha

Chocolate Crinkle Cookies

Ingredients:

1 Cup (5 oz) all-purpose flour

1/2 Cup (1 1/2 oz) Unsweetened cocoa powder

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 1/2 Cups packed (10 1/2 oz) Brown sugar

3 large eggs

1 tsp vanilla extract

3/4 cup Unsweetened cocoa powder

8 TBS Unsalted butter

1/2 Cup (3 1/2 oz) granulated sugar

1/2 Cup (2 oz) Confectioners’ sugar

1. Adjust oven rack to middle position and preheat to 325F. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.
2. Whisk brown sugar, eggs, and vanilla together in large bowl. In a small saucepan melt 8 TBS butter then stir in 3/4 cup chocolate powder until smooth.
3. Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10min,
4. Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 TBS dough at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.
5. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone) about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving.