In a large skillet over medium heat, melt 2 tablespoons of butter.

Season the sautéed shrimp with salt and pepper, then cook for about 3 minutes per side until they turn pink. Remove them from the skillet and set aside.

In the same skillet, add the remaining tablespoon of butter along with the minced garlic. Sauté for about 1 minute until fragrant.

Pour in the heavy cream while stirring continuously. Allow it to simmer for about 5 minutes until the sauce thickens slightly.

Stir in the grated Parmesan cheese until smooth and melted.

Return the cooked shrimp to the skillet, simmering in the sauce for just another 2 minutes.

Garnish with freshly chopped parsley before serving.