Succulent shrimp in creamy lemon sauce
Prep Time: 20 minutes (to peel and devein shrimp)
Total Time: 30 minutes
1 1/2 pounds extra large (21-25) shrimp, peeled and deveined, tails left on
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
3 Tablespoons butter, divided (or olive oil)
2 Tablespoons minced garlic
1 1/2 cups half and half or cream
zest from 2 small lemons plus 1/4 cup fresh lemon juice
1/2 cup fresh grated Parmesan cheese
2 Tablespoons minced flat leaf parsley
1. Prep Shrimp: Pat shrimp dry with a paper towel. Sprinkle with salt and pepper.
2. Cook Shrimp: In a 12 inch non-stick skillet over medium high heat, melt 1 Tablespoon butter until it sizzles. Add half only of the shrimp and spread in an even layer. Cook until shrimp are curled and pink on both sides, about 2 minutes. Transfer shrimp to a bowl and cover with foil. Repeat with 1 Tablespoon butter and shrimp.
3. Make Sauce: Reduce the heat to medium-low. To the now empty skillet, add remaining 1 Tablespoon butter and garlic and stir to combine until butter melts and garlic is fragrant, about 30 seconds. Whisk in the half and half and lemon zest and bring to a boil. Cook until slightly thickened, whisking often, about 2 minutes. Remove pan from heat.
4. Add Shrimp: Add the shrimp and the lemon juice to the pan and stir well to combine. Stir in the Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
5. Serve & Enjoy: To serve, transfer to a bowl or platter and sprinkle with parsley. Enjoy.
