In a large skillet, heat the butter or olive oil over medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Pour in the milk, stirring to combine with the garlic. Bring the mixture to a gentle simmer. As it heats, gradually whisk in the grated parmesan cheese until melted and smooth.
In a small bowl, combine the cornstarch with 1 tablespoon of milk until smooth. Slowly add this mixture to the sauce, stirring continuously until the sauce thickens. This should take about 2-3 minutes.
Stir in the lemon juice, adjusting the amount to your taste. The lemon should brighten up the sauce beautifully, balancing the richness of the parmesan.
Return the cooked shrimp to the skillet, tossing to coat them in the creamy lemon parmesan sauce. Cook for an additional 2 minutes to ensure everything is heated through.
Serve your Creamy Lemon Parmesan Shrimp immediately, garnishing with extra parmesan cheese if desired. Pair it with your favorite side—pasta, rice, or a fresh salad works wonderfully!
