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! Weight Watchers Smart Points: 5 per serve!
1 1/2cupsmilk(full fat or 2% -- or sub with reduced fat cream, heavy cream or thickened cream)*
1/3cupfresh grated Parmesan cheese, plus extra to serve
1teaspooncornstarch(cornflour) mixed with 1 tablespoon of milk
3-4tablespoonslemon juice -- juice of 1 lemon(adjust to your tastes)
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.
*For a no dairy option, almond milk or coconut milk or may be used. Just be aware the sauce will take on the flavour of the milk you choose! ADAPTED FROM THIS LEMON PARMESAN CHICKEN PICCATA RECIPE