This is one of the best things I have ever made!!
Ingredients
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
SERVE WITH:
- Your favorite pasta: I like to use spaghetti, but you can also use fettuccine or angel hair
- OR
- Mashed potatoes
- OR
- Creamy mashed cauliflower
Instructions
- 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.
Notes
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!
2 Comments
Mica Mullikin
July 10, 2018 at 8:18 pmYou’re leaving out quite a few ingredients such as the half and half the flour, the spaghetti and the oil
Lisa
August 9, 2018 at 11:27 amThanks 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! 🙂