Prep 10 mins
Cook 10 mins
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.
- 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
- 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.
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!!!
This was excellant! Had the same problem with thickening as others, so just add a couple tbsp of flour. Will definitely make it again!
I followed the recipe but I added lobster with the shrimp. It was excellent. I did add a little cornstarch to thicken the sauce. I will make this again. In fact I have to make it for some of my h.s. students since they feel in love with the smell of the leftovers.