creamy lemon parm shrimp

By dhoffmanlatter

Ingredients

• 1 pound | 500 grams jumbo-sized shrimp (or banana prawns)
• 8 oz sliced rooms, sauteed
• jar artichoke hearts
• 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)

Preparation

Step 1

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.