Shrimp pasta in a creamy lemon garlic sauce with sautéed mushrooms and tomatoes, crispy shrimp and fresh arugula, a simple idea for a quick and easy dinner. The shrimp are breaded in a mixture of Panko and cornstarch for an incomparable crispness.
INGREDIENTS
1 pound shrimp (I used 31-40 count size) thawed & peeled
2 tablespoons butter
1 teaspoon flour
4-5 cloves garlic minced
1 tablespoon lemon juice + zest of 1 lemon
1 cup heavy/whipping cream
1/4 teaspoon Italian seasoning
1/2 cup freshly grated parmesan cheese
1 tablespoon fresh parsley chopped
Salt & pepper to taste
INSTRUCTIONS
Prep the shrimp (run them under cool water if they're frozen). You can remove the tails if you want. Pat them dry with a paper towel.
Melt the butter over medium-high heat in a large skillet. Stir in the flour and cook for about a minute.
Add the garlic and cook for 30 seconds.
Stir in the lemon juice + zest, cream, and Italian seasoning. Simmer for 2 minutes.
Add the shrimp and cook for around 5 minutes, stirring occasionally, or until they're cooked through and the sauce has thickened up a bit (be careful not to overcook the shrimp). Reduce the heat a bit if it's bubbling like crazy/thickening too fast.
Stir in the parmesan cheese and parsley, then take the skillet off the heat.
Season with salt & pepper as needed. Serve immediately.
