Garlic Lemon Shrimp is basically shrimp scampi with a bit of cream and Parmesan cheese. What sets this recipe apart is the method, wherein the sauce is made first before adding the shrimp. This method prevents the shrimp from becoming tough and chewy from over-cooking. The result is a delightfully tangy, creamy sauce with tender succulent shrimp.
Sorry folks, this is not a low-cal dish, as you will note from the use of a full stick of butter. However, it is low-carb, gluten-free, and keto-friendly, believe it or not. For those who practice these particular diets, I suggest serving with zucchini noodles or spaghetti squash to take full advantage of the delicious sauce.
For those of you not on a diet, you’ll probably want to serve this Garlic Lemon Shrimp over pasta or with a nice slab of artisan bread to soak up the yummy sauce. It’s a worthwhile departure for a cheat day. 🙂
Have your shrimp thawed, peeled, deveined and ready to go, along with the other ingredients and any sides. This dish will be ready in minutes!
Garlic Lemon Shrimp Recipe
1 large lemon (see directions)
1/4 cup fine-minced sweet onion
6 garlic cloves, fine-minced (not pressed)
1 stick butter (1/2 cup or 8 Tablespoons)
2 Tablespoons white wine
2 Tablespoons heavy cream
1/4 teaspoon red pepper flakes
1-1/2 pounds large shrimp
1/4 cup grated Parmesan cheese
2 Tablespoons minced fresh parsley
Grate the zest from the lemon peel and reserve. (I use a microplane to make quick work of this task.) Cut the lemon in half and juice it. You should have 2-3 tablespoons of juice. Mince the onion, garlic, and parsley, keeping them separate.
Place the butter in a heavy, deep, hard-anodized skillet over medium heat. When the butter is melted and begins to foam, add the minced onions. Stir constantly about 1 minute, but do not let the onions brown. Add the garlic and stir for 30 seconds.
Whisk in the wine, lemon juice, lemon zest, and red pepper flakes. Cook for 1 minute, continuing to whisk. Finally add the cream, again continuing to whisk until incorporated and slightly thickened.
Add the shrimp to the sauce and cook, stirring and flipping often, just until the shrimp turn pink. Do not overcook! Remove from heat and stir in the Parmesan cheese and parsley.
Yield: 6 to 8 servings
Garlic Lemon Shrimp Recipe Photo ©2021 Peggy Filippone