Place first 8 ingredients in a large sauté pan and cook over high heat for about 3 minutes, then turn shrimp over and cook for 3 more minutes. Remove the shrimp from the pan and transfer to a 250° oven.

Meanwhile, reduce the liquid in the pan to ¾ of a cup. Add heavy cream and reduce to smooth and creamy consistency; reduce heat and stir in butter chips, a few at a time, stirring continuously. Serves 4.