This is one of our favorite shrimp recipes, it's easy and quick to make.
The cream sauce used in this recipe is similar to an Alfredo sauce, but we don't use any butter, it is quite rich without the butter. You could always substitute butter for the olive oil and only use Parmigiano-Reggiano if you wanted a closer version of a true Alfredo sauce.
We have been using wild shrimp, caught off the coast of Argentina, they have a really nice flavor and are easy to peel before or after they are cooked. We have stopped using farmed sea food of any kind.
Note: Parmigiano-Reggiano cheese can be very salty.