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Export 11 ingredients for grocery delivery
Step 1
In a small mixing bowl combine unsweetened almond milk and cornstarch. Whisk until cornstarch dissolves. Whisk in the strained Greek yogurt until smooth. Set aside.
Step 2
Heat oil in a large deep skillet over medium high heat for 2 minutes and is hot.
Step 3
Add raw shrimp and season with salt and pepper. Sear for 2-3 minutes on each side until they turn pink and are fully cooked through. Note: You don’t want to overcook the shrimp.Shrimp takes just a few minutes to cook, so keep a close eye on them and remove them as soon as they are no longer translucent.
Step 4
Season with salt and pepper. Set shrimp aside on a plate.
Step 5
Add light butter and garlic to the same skillet and sauté until fragrant.
Step 6
Add chicken broth, milk/cornstarch mixture, and Italian seasoning. Whisk and bring the sauce to a simmer. Reduce the heat to low-medium and keep stirring until thickened to a desired consistency.
Step 7
Reduce heat to low and stir in the Parmesan cheese until well combined.
Step 8
Add the cooked shrimp to the skillet. Toss shrimp in sauce until well combined. Garnish with parsley and serve immediately.
Step 9
Store leftovers in an airtight container for up to 3 days in the refrigerator.
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