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

Ingredients

• 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

Directions

• 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.