Ingredients

The following ingredients have 4 Servings
  • 4 tbsp olive oil
  • 8 garlic cloves (minced)
  • 2 lbs large shrimp (thawed and pat dry (peeled and deveined, tails left on or off according to your preference))
  • 1 lemon (zested and then juiced)
  • salt (to taste)
  • 1/3 cup dry white wine
  • 1/2 cup Carnation Evaporated Milk

Instruction

  • In a large cast-iron skillet, heat the oil over medium heat for about 1 minute. Then add the garlic and let cook, stirring, for about 1 minute. Do not let brown! Add the shrimp and lemon zest; season with salt (and red pepper flakes, if desired).
  • Toss until the shrimp turns pink and opaque in the center, about 2-3 minutes. Add the white wine; toss 1 minute. Add the Carnation Evaporated Milk and stir just until sauce is homogeneous. Let cook for about 1-2 minutes.
  • Remove pan from the heat, stir in lemon juice. If desired, sprinkle 2 tablespoons chopped parsley and/or basil leaves. Serve over pasta, zoodles (keto) or with a hard-crusted bread to soak in the sauce. Enjoy!