In a medium saucepan, pour in one cup of dry Prosecco and bring it to a gentle boil over medium heat. Allow it to simmer for about 5–7 minutes, stirring occasionally, until the Prosecco has reduced by half.

Remove the saucepan from the heat and whisk in 4 tablespoons of unsalted butter until it melts and the mixture is smooth. Add the juice of one fresh lemon, 2 cloves of crushed garlic, and a few thin lemon slices.

Reheat the poaching liquid over low heat until it reaches a gentle simmer. Carefully add 1 pound of colossal shrimp, ensuring they are submerged. Cook for about 2–3 minutes, or until the shrimp shells turn bright pink.

Once the shrimp are cooked, remove from heat. Serve immediately over a bed of creamy risotto or pasta, drizzling the buttery sauce on top.