Chef Shamy Creamy Lemon Garlic Shrimp

A meal ready in minutes! This dish is full of shrimp in a creamy sauce of lemon and parmesan flavors. With the garlic flavors in the butter paired with the citrus from the lemons, this sauce is zingy and creamy in all the best ways. It can be served simply as is, but we highly recommend serving it over Barilla Spaghetti Noodles (#1331) or Rana Meals Solutions Potato Gnocchi (#2754). Or, if you’re looking for a low carb, option, try our new Tattooed Chef Zucchini Spirals (#2803)! They’re sure to be a hit.

What’s the best way to thaw frozen shrimp?

Thawing shrimp in cold water is typically the best, quickest method. Make sure you use cold water, or you run the risk of starting to cook the shrimp. But, if you plan ahead, you can also defrost it in the fridge. Simply place the amount needed in a Ziploc Gallon Bag (#1979), and use them up within 48 hours.

A meal ready in minutes! This dish is full of shrimp in a creamy sauce of lemon and parmesan flavors.

Chef Shamy Creamy Lemon Garlic Shrimp

• 2 oz. Chef Shamy Parmesan Basil Garlic Butter (#8124)
• 1 lb. Newport Peeled & Deveined Shrimp (#1545)
• 1 1/2 cup half & half
• 1/3 cup of freshly grated Parmesan cheese (for extra cheesy sauce)
• 1 tsp Clabber Girl Cornstarch (#2849)
• 1 Tbsp of water
• Juice of 1 lemon

Instructions:

1. In a medium pan on medium-high heat, melt Chef Shamy Butter, then add shrimp and cook for one minute on each side. Remove shrimp to a bowl.
2. Reduce heat to medium-low and add half and half, bring to a simmer while stirring and then add extra parmesan cheese. Continue stirring for 2 minutes.
3. In a separate bowl, combine cornstarch and water, then add to the pan. Continue stirring until mixture begins to thicken (about 3 minutes). Remove from heat.
4. Add shrimp back to the sauce and then squeeze one lemon over the top and stir. Serve.

Adapted from: https://chefshamy.com/recipes/creamy-lemon-garlic-shrimp/

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