Recipe by Julesong
A simple, fast, and delicious recipe! Scallops, lump crabmeat (careful not to break up the lumps while cooking), or lobster can be substituted for the shrimp.
Top Review by jennavic
This was the easiest recipe I have ever used for shrimp! This was the best tasting sauce by far. I used egg noodles, and added a bag of broccoli into the sauce before serving. I also used Tony Catchers Cajun seasoning in place of the cayenne pepper-because I didn't have any. The whole family LOVED this dish! I will be making this again-it is a keeper!!!
- 453.59 g uncooked rice or 453.59 g egg noodles
- 29.58 ml vegetable oil or 29.58 ml olive oil
- 14.79 ml butter
- 10 clove garlic, minced
- 1 scallion, chopped
- 453.59 g shrimp, shells removed and de-veined
- 354.88 ml whole milk
- 236.59 ml grated parmesan cheese
- 29.58 ml butter
- 0.59-1.23 ml cayenne pepper, to taste
- 14.79 ml lime juice
Directions See How It's Made
- Cook the noodles according to package directions; drain, set aside.
- Heat the oil and butter in skillet, then add garlic and scallion; cook while stirring for about 2 minutes.
- Add the shrimp and sauté for about 2 minutes until they begin to turn pink (don't overcook).
- Add the milk, Parmesan cheese, butter, cayenne, and lime juice and cook, stirring, about 4 to 5 more minutes until sauce is created.
- Toss the shrimp and sauce with the cooked egg noodles, serve, and enjoy!
- Scallops, lump crabmeat (careful not to break up the lumps while cooking), or lobster can be substituted for the shrimp.