Creamy Lemon Parmesan Shrimp

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  Shrimp(454g)
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  Unsalted Butter(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(30g)
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  Whole Milk(360g)
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  Parmesan Cheese(80g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Cornstarch(5g)
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  Lemon Juice, Fresh(60g)

Instructions

1. 1Heat the butter in a large skillet over medium-high heat until melted and the pan is hot (about 1–2 minutes). Add the raw shrimp and cook 2 minutes per side until pink and opaque, with an internal temperature of 145°F. Transfer the shrimp to a plate.
2. 2Add the fresh garlic to the remaining butter in the pan and cook over medium heat for 1 minute until fragrant, stirring frequently.
3. 3Pour in the whole milk, reduce heat to medium, and bring to a gentle simmer (about 2–3 minutes), stirring occasionally. Add the grated Parmesan and stir until melted and combined, about 1 minute.
4. 4In a small bowl, whisk the cornstarch with 2 tablespoons cold water to create a slurry. Pour the slurry into the center of the pan and whisk vigorously for 1–2 minutes until the sauce thickens and coats the back of a spoon.
5. 5Remove the pan from heat and stir in the fresh lemon juice. Return the cooked shrimp to the pan and gently fold to coat with sauce.
6. 6Divide the creamy lemon Parmesan shrimp evenly into 4 airtight containers while hot, leaving room for your choice of serving base (steamed vegetables, zucchini noodles, rice, or pasta).
7. 7Allow containers to cool to room temperature, then seal and refrigerate for up to 3 days. Reheat gently in a skillet over low-medium heat, stirring frequently and adding a splash of milk if the sauce has thickened too much.