Creamy Lemon Parmesan Shrimp is a restaurant quality gourmet meal! Only minutes to make and full of lemon parmesan flavours with a good kick of garlic and no heavy creams as an option! Plus no dairy options!
INGREDIENTS
- 1 pound jumbo-sized shrimp or banana prawns
- 1 tablespoon butter or olive oil
- 2 tablespoons garlic minced
- 1 ½ cups milk full fat or 2% — or sub with reduced fat cream, heavy cream or thickened cream
- ⅓ cup parmesan cheese fresh grated, 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
INSTRUCTIONS
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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.
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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.
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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.
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Serve over steamed vegetables, zucchini noodles, rice or cooked pasta.
