1½ lb medium-size fresh or frozen shrimp, peeled and deveined
2 teaspoons Creole seasoning
2 tablespoons olive oil
¼ cup butter
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon minced fresh thyme or parsley
1 (16-oz) carton heavy whipping cream
1½ cups freshly grated Parmesan cheese
Sprinkle shrimp with Creole seasoning.
Heat oil in a large skillet over medium-high heat.
Add shrimp; cook 2 minutes per side or until shrimp turn pink.
Remove from skillet, and keep warm.
Melt butter in skillet over medium heat; add lemon rind, juice, and thyme.
Cook 1 minute.
Gradually whisk in cream; bring to a simmer, and cook 5 to 6 minutes or until reduced by one fourth.
Add Parmesan cheese, stirring until cheese is melted.
Serve shrimp and sauce over hot cooked pasta.