Microwave Shrimp in Creamy White Sauce

Place the butter in a microwave-safe glass (Pyrex) bowl and microwave on full power for about 1 minute, until completely melted.

Add the flour to the melted butter and stir until smooth. Microwave on full power for 2 minutes to gently cook the flour, stirring once to keep it pale.

Gradually whisk in the milk until smooth, then season with salt and black pepper. Microwave at 50% power for 3–4 minutes, stirring halfway, until the sauce thickens slightly and becomes velvety.

Stir in the cream until fully incorporated. Set the sauce aside and keep warm.

Rinse the shrimp under cold water and drain thoroughly.

In a separate microwave-safe dish, combine the water with about 1 tablespoon salt and a pinch of black pepper. Microwave on full power until the water reaches a rolling boil.

Carefully add the shrimp to the boiling water and microwave on full power for 6–8 minutes, until the shrimp turn pink and are just cooked through.

Drain the shrimp well, then gently fold them into the warm cream sauce, taking care not to overmix.

Transfer to a serving dish, garnish with chopped parsley, and serve warm.