by Anne Carter
New Recipe
Course: pasta Cuisine: seafood Prep Time:5minutes Prep Time:5 minutes Total Time:20 minutes Calories: 488kcal Author: Anne Carter
– Mixing Bowl – Baking Dish – Knife – Measuring Cups – Spatula
– 20 large shrimp uncooked – 1 Tablespoon olive oil – 2 Tablespoons garlic minced – 1 1/2 cups whole milk – 1 cup Parmesan cheese – Salt and pepper to taste – 1 Tablespoon cornstarch as needed – Juice of one lemon approx. 3 Tablespoons – Parsley for garnish
1. Cook the pasta as per package instructions. 2. Heat oil in a large skillet, add garlic, and sauté for 1 minute before adding shrimp; cook until shrimp turn pink (about 4 minutes), then set shrimp aside.
3. Pour whole milk into the skillet, whisking occasionally, and bring to a boil; if needed, thicken with cornstarch. 4. Stir in Parmesan cheese, salt, and pepper; adjust seasoning to taste. 5. Mix in the pasta and shrimp, coat well, drizzle with lemon juice, and garnish with parsley before serving.