Season the shrimp with salt and pepper.
1½ pounds shrimp, Kosher salt, Ground black pepper
Heat 2 tablespoons of butter in a large skillet set over medium-high heat. Sauté the shrimp until pink, about 1-2 minutes per side. Transfer the cooked shrimp to a clean bowl and set aside.
¼ cup unsalted butter
Reduce heat to medium-low and melt the remaining 2 tablespoons of butter in the same skillet. Sauté the onions until softened, about 3-4 minutes. Add the garlic and red pepper flakes and sauté until fragrant, about 30 seconds.
½ cup diced yellow onion, 6 cloves garlic, ½ teaspoon crushed red pepper flakes
Pour the white wine into the skillet and deglaze the pan. Bring the mixture to a simmer and allow the liquid to reduce by half, about 10-15 minutes.
⅔ cup dry white wine
Stir in the cream and bring the mixture to a simmer, stirring occasionally.
1½ cups heavy cream
Stir in the Parmesan cheese and bring the sauce to a simmer for 1-2 minutes, until the cheese melts and the sauce thickens. Taste and season with salt and pepper, if needed.
1 cup grated Parmesan cheese
Return the shrimp to the skillet and simmer until warmed through, about 2-3 minutes. Sprinkle with fresh parsley and serve with lemon wedges over pasta or rice.
Chopped fresh parsley and lemon wedges, Cooked pasta or rice