A gourmet dish is prawns with creamy lemon parmesan sauce. Only takes a few minutes to prepare, has a strong garlic flavor, and has the option of not using heavy cream. 7 grams of the fat maximum per serving!
Creamy Lemon Parmesan Shrimp: tasty AND nutritious? I’m hearing…
A home-cooked meal with restaurant excellence at a quarter of the cost and much less fat than a fine dining establishment!
Why are creamy sauces simply so much superior to other sauces in the world? WHY do we order things at restaurants that make our hips (thighs?) and the rest of us want to gag, but our brains and taste buds don’t really care at the time, so we just go for it anyway—often to our excruciating regret.
Next, there are the shrimp and the creamy sauce. They are a seafood paradise marriage made in heaven.
What restaurant comes to mind when you combine garlic, parmesan, and lemon? Where? One is not required. In our world of home cooking, this recipe brings out the chefs in all of us.
Creamy Lemon Parmesan Shrimp (Pinterest)I want to apologize first. Since making this recipe passes by so quickly, I didn’t have time to take any progress pictures for you.
I had a pan full of creamy shrimp in five minutes and received a palm to the head for not slowing down.
In my defense, I was timing this dish from beginning to end so that I could tell YOU that it took me 5 minutes to have everything on the table.
I’m talking to you if, like me, you’ve been eating out frequently lately and avoiding supermarkets like the plague (because, depending on where you live, it’s either too cold or too hot), you know who you are.
Stop paying others to prepare your meal so you may leave with just partially pleasing taste sensations and wistful thoughts of what it SHOULD have tasted like.
extra garlic added flavor Was the empty wallet worth it? Ummmmm. No.
Since you created it yourself, with fresh ingredients, a lot of love, and the new title of “creamy shrimp hero,” you can serve it with a big bowl of rice, pasta, zucchini noodles, cauli rice, or even veggies.
Promote it. Don’t divulge it. Whatevs. I don’t condemn you.
Adapted from Browned Butter Shrimp Scampi and Creamy Lemon Parmesan Chicken (Piccata)!
INGREDIENTS
- 1 pound | 500 grams of jumbo-sized shrimp (or banana prawns)
- 1 tablespoon butter (or olive oil)
- 2 tablespoons minced garlic
- 1 1/2 cups milk (full fat or 2% — or sub with reduced fat cream, heavy cream, or thickened cream)*
- 1/3 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)
Creamy Lemon Parmesan Shrimp (Pinterest)INSTRUCTIONS
- In a large skillet, heat the butter (or oil) over medium-high heat until the butter has melted and the pan is hot. The shrimp (prawns) should be fried for two minutes on each side, or until pink and barely cooked. Place on a platter.
- Fry the garlic until fragrant in the remaining butter (or oil) in the pan (about 1 minute). Add milk after lowering the heat to low-medium (or cream).
As soon as the sauce reaches a boil, add the parmesan cheese and season with salt and pepper to taste. Let the sauce simmer for about 2 minutes to thicken. To quickly incorporate it into the sauce, pour the cornstarch/water combination into the center of the pan. It will immediately start to thicken. - Add the lemon juice after turning the heat off. Shrimp (or prawns) should be added back into the pan; serve with lemon slices, parsley, additional parmesan cheese, cracked pepper, and salt (if desired).
- Serve with cooked spaghetti, zucchini noodles, rice, or steaming vegetables.
NOTES
- Almond milk or coconut milk are acceptable substitutes for dairy products. Just keep in mind that the sauce will absorb the flavor of the milk you select! FROM THIS LEMON PARMESAN CHICKEN PICCATA RECIPE, ADAPTED