Creamy Lemon Parmesan Shrimp

• Gluten free

• Seafood

  • 2 1/8 lb Sized shrimp, jumbo

• Produce

  • 2 tbsp Garlic

• Condiments

  • 3 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Cornstarch

• Dairy

  • 1 tbsp Butter
  • 1 1/2 cups Milk (full fat or 2% -- or sub with reduced fat cream, heavy cream or thickened cream
  • 1/3 cup Parmesan cheese, fresh grated

Found on cafedelites.com

Description

Ingredients

• 1 pound | 500 grams jumbo-sized shrimp (or banana prawns)
• 1 tablespoon butter (or olive oil)
• 2 tablespoons minced garlic
• 1½ cups milk (full fat or 2% -- or sub with reduced fat cream, heavy cream or thickened cream)*
• ⅓ cup fresh grated Parmesan cheese, plus extra to serve
• 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of milk
• 3-4 tablespoons lemon juice -- juice of 1 lemon (adjust to your tastes)

Directions

• Heat the butter (or oil) in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the shrimp (prawns) for 2 minutes each side until pink and just cooked. Transfer to a plate.
• Add the garlic to the remaining butter (or oil) in the pan and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the milk (or cream). Bring the sauce to a boil; season with salt and pepper to your taste; add in the parmesan cheese and and allow sauce to simmer for about 2 minutes until thicker. Add the cornstarch/water mixture into the centre of the pan and whisk through fast to combine into the sauce. It will begin to thicken immediately.
• Take off heat and stir in the lemon juice. Add the shrimp (prawns) back into the pan; top with lemon slices, parsley, extra parmesan cheese, cracked pepper and salt (if needed), to serve.
• Serve over steamed vegetables, zucchini noodles, rice or cooked pasta.