Butterfly Shrimp Parmesan

Servings:

Cooking Time:

Ingredients:

• 1 ½ pounds large shrimp
• 1 cup (4 ounces) shredded Parmesan Cheese
• ¼ cup Italian seasoned dry bread crumbs
• 2 tbsp unsalted butter substitute
• ¾ cup chopped red bell pepper
• ½ cup thinly sliced green onions
• 1 tbsp minced garlic
• ⅛ tsp crushed red pepper flakes or to taste
• ⅓ cup minced fresh parsley
• 6 tbsp 2 percent low fat milk

Instructions:

• Peel the shrimp, leaving the tails on. Then butterfly each shrimp by cutting it along the outer curved edge almost all the way through. Open the shrimp up like a book and remove the dark vein.
• In a small bowl, toss the cheese with the breadcrumbs and set aside.
• In a large nonstick skillet, melt the butter over medium-high heat. Once the butter is hot, add the bell pepper, green onions, garlic and red pepper flakes and cook for 5 minutes or until soft.
• Add the shrimp and sauté for 5 minutes or just until the shrimp turn pink and opaque.
• Stir in the parsley.
• In a small saucepan, bring the milk just to a boil, and then stir into the shrimp mixture.
• Stir in the cheese mixture and cook until the cheese is melted.
• Garnish with freshly chopped parsley and a lemon twist!

A simple recipe for seafood lovers that is easy and fast. Make sure you keep a close eye on the shrimp as it's sautéing, you don't want to overcook the shrimp!