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shrimp_in_lemon-garlic_cream_sauce

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shrimp_in_lemon-garlic_cream_sauce [2025/11/16 13:58]
jforbes 		shrimp_in_lemon-garlic_cream_sauce [2025/11/16 14:07] (current)
jforbes
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-====== Shrimp in Lemon-Garlic Cream Sauce ====== +====== Shrimp in Lemon-Garlic Cream Sauce (Roux Method) ======
 Serves 2–3 Serves 2–3
  
 ===== Ingredients ===== ===== Ingredients =====
- +  * **1 lb shrimp**, 31–40 count, peeled & thawed 
-  * 1 lb shrimp, 31–40 count, peeled & thawed +  * **3 tbsp butter** 
-  * 3 tbsp butter +  * **2 tsp flour** 
-  * 2 tsp flour +  * **6 cloves garlic**, minced 
-  * 6 cloves garlic, minced +  * **Zest and juice of 1 lemon** (≈ 2 tbsp juice) 
-  * Zest and juice of 1 lemon (≈ 2 tbsp juice) +  * **½ cup dry white wine** 
-  * ½ cup dry white wine +  * **1 cup heavy cream** 
-  * 1 cup heavy cream +  * **¼ tsp Italian seasoning** 
-  * ¼ tsp Italian seasoning +  * **1 cup freshly grated Parmesan cheese** 
-  * 1 cup freshly grated Parmesan cheese +  * Salt and pepper to taste
-  * Salt & pepper to taste+
   * Chopped parsley (optional)   * Chopped parsley (optional)
   * Pasta of choice (linguine, fettuccine, or spaghetti)   * Pasta of choice (linguine, fettuccine, or spaghetti)
-  *  
-Instructions 
-1. Cook the pasta 
-Boil a large pot of well-salted water. Cook pasta to al dente. 
-Reserve ¼ cup pasta water, then drain. 
- 
-2. Make a light roux. In a large skillet over medium heat: Melt 3 tbsp butter. Add 2 tsp flour and whisk for 30–45 seconds (Do not let it brown—just cook off the raw flour taste). 
-3. Build the sauce 
- 
-To the roux, add: 
- 
-Garlic — stir 20–30 seconds until fragrant. 
- 
-White wine — add slowly, whisking to loosen the roux and create a smooth base. 
- 
-Cream 
- 
-Lemon zest + lemon juice 
- 
-Italian seasoning 
- 
-Stir well and bring to a gentle simmer. 
- 
-4. Reduce the sauce 
- 
-Let it bubble gently for 5 minutes, stirring occasionally. 
-It will begin to thicken noticeably. 
- 
-5. Add Parmesan 
- 
-Stir in 1 cup grated Parmesan until melted and smooth. 
-Simmer another 2–3 minutes. 
-Taste and adjust with salt & pepper. 
  
-6. Add the shrimp+===== Instructions =====
  
-Add the shrimp directly to the sauce and cook:+==== 1. Cook the pasta ==== 
 +  - Bring a large pot of well-salted water to a boil. 
 +  - Cook pasta to *al dente*. 
 +  - Reserve ¼ cup pasta water, then drain.
  
-4–5 minutes, stirring occasionally+==== 2. Make a light roux ==== 
 +In a large skillet over medium heat: 
 +  - Melt **3 tbsp butter**. 
 +  - Add **2 tsp flour** and whisk 30–45 seconds. 
 +    *Do not brown it — just cook off the raw flour taste.*
  
-until shrimp turn pink and opaque+==== 3. Build the sauce ==== 
 +Add the following to the roux: 
 +  - Garlic (20–30 seconds until fragrant) 
 +  - White wine (slowly; whisk to loosen the roux) 
 +  - Heavy cream 
 +  - Lemon zest and lemon juice 
 +  - Italian seasoning
  
-If sauce gets too thick, thin gently with a splash of pasta water or wine.+Bring to a gentle simmer.
  
-7. Serve+==== 4. Reduce the sauce ==== 
 +  - Let it bubble gently for **5 minutes**, stirring occasionally. 
 +  - The sauce will begin to thicken.
  
-Toss sauce with pasta or spoon over the top. +==== 5. Add Parmesan ==== 
-Finish with chopped parsley if desired.+  - Stir in **1 cup Parmesan** until melted and smooth. 
 +  - Simmer an additional **2–3 minutes**. 
 +  - Season with salt and pepper to taste.
  
-⭐ Notes & Options+==== 6. Add the shrimp ==== 
 +  - Add shrimp directly to the sauce. 
 +  - Cook **4–5 minutes**, stirring occasionally, until shrimp are pink and opaque. 
 +  - Thin with reserved pasta water if sauce becomes too thick.
  
-• Even better texture: +==== 7. Serve ==== 
-Sear the shrimp first (60–90 seconds per side), remove, build the sauce, then add them back at the end.+  - Toss with pasta or spoon over the top. 
 +  - Garnish with chopped parsley if desired.
  
-• Cleaner lemon flavor: +===== Notes & Options ===== 
-Add half the lemon juice early, taste, and finish with the rest to brighten the sauce.+  * **Optional sear:** Sear shrimp 60–90 seconds per side first, remove, build sauce, then return shrimp at the end. 
 +  * **Brighter lemon flavor:** Add half the lemon juice early, and finish with the rest at the end. 
 +  * **Extra richness:** Swirl in 1 tbsp butter right before serving.
  
-• Extra richness: 
-Add 1 more tablespoon of butter at the end and swirl it in. 
  
shrimp_in_lemon-garlic_cream_sauce.txt · Last modified: 2025/11/16 14:07 by jforbes

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