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Shrimp Parm Miranda's Plate‏

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Member since 2009
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Serves 3 to 4 | Prep Time 20 to 30 Minutes | Cook Time 30 Minutes

Why I Love This Recipe

Okay so, I have a picky eater, my Miranda. Yet, she loves Seafood. Put all this together one day and it is now the recipe that she most asks for. She is such a sweety. I also throw in veggies, to the mix too, she doesn't complain either, carrots, mushrooms, broccoli to name just a few.

Ingredients You'll Need

16 ounces uncooked rice or egg noodles
2 tablespoons vegetable oil or olive oil
1 tablespoon butter
5 cloves garlic, minced
1 Medium Walla Walla Onion, finely chopped
1 scallion, chopped
1 lb shrimp, shells removed and de-veined
1 1/2 to 2 cups whole milk
1 cup grated parmesan cheese
2 tablespoons butter
1/8-1/4 teaspoon cayenne pepper, to taste
1 tablespoon lime juice


Cook the noodles according to package directions; drain, set aside.

Heat the oil and butter in skillet, then add garlic, onion 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

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