Ingredients

The following ingredients have 4 Servings
  • 1 pound | 500 grams 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))

Instruction

  • 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.