Shrimp Paesano and Mixed Green Salad with Vinaigrette

This is one of the best things I have ever made!!

Shrimp Paesano

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Total Time: 30 minutes
Servings: 6


For Shrimp:

  • 2 pints  half-and-half
  • Salt & Pepper, to taste
  • 1 lb  jumbo shrimp, peeled, deveined, tails left on  (about 20)
  • 2 cups  all-purpose flour
  • 2 tablespoons  grapeseed oil

For Sauce:

  • 1 egg yolk
  • 1 1⁄2 cups  butter, cold, cut into 1 inch pieces
  • Juice of 1 lemon
  • 4 garlic cloves, minced
  • 3 tablespoons  fresh parsley, minced
  • 3 tablespoons  fresh chives, chopped


  • Your favorite pasta: I like to use spaghetti, but you can also use fettuccine or angel hair
  • OR
  • Mashed potatoes
  • OR
  • Creamy mashed cauliflower


  • Clean and devein shrimp. important to buy large shrimp (16-20 count)  Soak in half and half for 30 minutes.
  • Drain and dredge in flour.
  • Heat the oil in a large saucepan over medium high heat. You don't want the oil to smoke, so adjust the heat accordingly.
  • Once the oil starts to shimmer, add the shrimp and sauté about 2-3 minutes per side. Be sure to spread out the shrimp in the pan, and depending on the size of your pan, you may need to cook the shrimp in batches.
  • In a heavy saucepan, mix egg yolk and lemon juice. Add 1/2 butter and stir constantly over very low heat until melted. Add garlic and rest of butter; stir briskly until butter melts and sauce thickens. If you find the spoon isn't mixing it well, then use a whisk to fully incorporate all the ingredients.
  • Remove sauce from heat and stir in parsley and chives.
  • In a large bowl, add the pasta and sauce and toss to mix thoroughly.
  • Spoon pasta into 4 bowls and top with the shrimp. Garnish with extra parsley.


Recipe from Paesano's Restaurant in San Antonio
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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  • Reply
    Mica Mullikin
    July 10, 2018 at 8:18 pm

    You’re leaving out quite a few ingredients such as the half and half the flour, the spaghetti and the oil

    • Reply
      August 9, 2018 at 11:27 am

      Thanks so much for catching this! I’ve made the corrections and updated the recipe, and hope you’ll try it. It’s one of my favorites! 🙂

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