Creamy Tucson Shrimp

INGREDIENTS:

1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup heavy cream
1 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (optional)
Salt and pepper, to taste
Fresh cilantro, chopped (optional)

INSTRUCTIONS:

Heat olive oil in a large skillet over medium-high heat.
Sauté diced onion and minced garlic until softened, about 2-3 minutes.
Add shrimp to the skillet and cook until pink and fully cooked, approximately 2-3 minutes per side. Remove shrimp and set aside.
In the same skillet, pour in heavy cream, and stir in paprika, cumin, and cayenne pepper (if using).
Let the mixture simmer for 2-3 minutes until slightly thickened.
Return cooked shrimp to the skillet, tossing them to coat evenly in the creamy sauce.
Season with salt and pepper to taste.
Serve hot, optionally garnished with chopped fresh cilantro.
Enjoy!