Shrimp in a Lemon Cream Sauce

Found: Frozen shrimp in the back of the freezer.
Reward: A delicious dinner!

I didn't follow any real recipe for this meal, but instead just used a couple basics to whip up a shrimp dish that knocked my husband's socks off!

Shrimp in Lemon Cream Sauce
Recipe courtesy of Me

  • 1 lb. shrimp, peeled, deveined and de-tailed
  • Splash of olive oil
  • 2 tbs. butter
  • 2 cloves of garlic, minced
  • 3 tbs. all-purpose flour
  • Salt
  • Pepper
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 2.5 cups of whole milk

  • Heat skillet over medium high heat.
  • Add olive oil and place shrimp in a concentric circle in pan and season with salt & pepper, cooking for 3 minutes on first side, then flipping, seasoning and cooking an additional 2 minutes on the other.
  • Remove the shrimp from the pan and set aside.
  • Reduce heat to medium low and add butter to pan.
  • Add minced garlic and cook for one minute.
  • Whisk in flour and continue to whisk until a golden brown.
  • Slowly add the milk, continuing to whisk until completely incorporated.
  • Season with salt, pepper, lemon zest and lemon juice.
  • Bring heat back up until a simmer and the sauce thickens to coat the back of a spoon.
  • Add shrimp back into the sauce and let them heat back through.
  • Serve over the pasta of your choice, garnished with parsley.

Shrimp In Creamy Lemon Sauce on Foodista


Anonymous said...

looks wonderful!

Bazron said...

Ooo me likey! I'm following for more of this!

Kanella said...

Perfect for summer! Boy does this look good.

FoodTravelDiva said...

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