This shrimp Paesano recipe turns large shrimp into a rich, restaurant-style dinner: the shrimp are soaked in half-and-half, dusted in flour, seared until golden, and served in a silky lemon-garlic butter sauce with fresh parsley. It takes about 30 minutes and is best served over angel hair pasta or with crusty bread for the sauce.
About the dish: shrimp Paesano is the signature dish of Paesano’s, a San Antonio, Texas, restaurant that opened in 1969. Local write-ups describe jumbo shrimp dusted in flour, pan-sautéed, and finished in a lemon butter sauce with parsley. The restaurant has never published its exact method, so this page is a home version in that style, not the restaurant’s own recipe.
What Is Shrimp Paesano?
It is an Italian-American Texas dish. Unlike shrimp scampi, where the shrimp cook directly in the sauce, shrimp Paesano shrimp are first coated lightly in flour and seared, so they keep a delicate golden crust under the sauce. The sauce is a warm emulsion of butter, lemon and egg yolk with garlic and herbs, which is closer to a loose hollandaise than to a thin scampi sauce.
Why You’ll Love This Shrimp Paesano Recipe
- Rich, silky sauce. Lemon, butter and garlic cling to the shrimp.
- Tender shrimp. The half-and-half soak helps the flour stick and keeps the shrimp tender.
- Fast. About 30 minutes, with no complicated steps beyond gentle heat.
- Easy to stretch. Serve over pasta, rice or bread to turn a pound of shrimp into dinner for four.
Shrimp Paesano Recipe Ingredients
- 1 lb (450 g) large or jumbo shrimp, peeled and deveined, tails on
- 2 cups half-and-half or whole milk, for soaking
- 2 cups all-purpose flour, seasoned with salt and pepper
- 2 tablespoons vegetable or other neutral oil
- 1½ cups cold unsalted butter, cut into chunks (see the note below)
- Juice of 1 lemon (about 3 tablespoons)
- 3 cloves garlic, finely minced
- 1 egg yolk, preferably pasteurized
- 3 tablespoons fresh parsley, chopped
- Optional: 3 tablespoons chopped fresh chives
- Salt and freshly ground black pepper, to taste
A note on the butter: 1½ cups makes a very generous amount of sauce. Other versions of this dish use about 1 stick (½ cup) per pound of shrimp. If you want a lighter sauce, start with less butter and whisk in more if you want it richer.
How to Make Shrimp Paesano
- Soak the shrimp. Rinse the shrimp and pat them dry. Cover them with the half-and-half and soak for 20 to 30 minutes, in the refrigerator. Discard the liquid afterward.
- Dredge. Drain the shrimp well and toss them in the seasoned flour. Shake off the excess.
- Sear. Heat the oil in a large skillet over medium heat. Add the shrimp in a single layer, in batches if needed, and cook for about 5 minutes without moving them, until a golden crust forms on the first side.
- Finish the shrimp. Flip and cook for 1 to 2 minutes, until just opaque. Move the shrimp to a plate.
- Make the sauce. In a small bowl, whisk the egg yolk with the lemon juice. Over very low heat, melt half the butter in the skillet, then slowly whisk in the lemon-egg mixture. Add the remaining butter a few pieces at a time, whisking constantly, until smooth and creamy. Stir in the garlic and cook gently for 1 to 2 minutes, then add the parsley (and chives, if using), salt and pepper.
- Combine and serve. Return the shrimp to the sauce for a moment to warm through, and serve right away.
Restaurant-style finish (optional): some copycat versions sear the shrimp on one side only, without flipping, then finish them for a few minutes under the broiler so the top re-crisps before the sauce goes on. If you try it, watch the shrimp closely, since they overcook fast.
Tips for the Best Shrimp Paesano Recipe
- Do not overcrowd the pan. Crowded shrimp steam instead of searing.
- Keep the sauce heat very low. High heat makes the butter separate and can scramble the yolk.
- Use cold butter, added gradually, for a smooth sauce.
- Do not overcook the shrimp. Pull them as soon as they turn opaque.
- Mind the egg yolk. The sauce is gently warmed, so it may not reach the temperature that makes egg dishes fully safe (160°F, or 71°C). Use a pasteurized yolk, and skip it for young children, pregnant women, older adults and anyone with a weakened immune system.
- Serve immediately. The sauce is best right away.
Variations and Substitutions
- Milk instead of half-and-half for the soak, or milk with a splash of cream.
- A little heat: a pinch of cayenne or red pepper flakes in the sauce.
- Parmesan: a light sprinkle over the plated shrimp.
- Different bases: angel hair, linguine, rice, mashed potatoes or creamy polenta.
- Lemon without the egg: if you prefer to avoid the yolk, a simple lemon-garlic butter sauce works, but it will be thinner and less creamy.
What to Serve With It
Angel hair pasta tossed in a little butter and garlic is the classic partner, and crusty bread is perfect for the sauce. A crisp salad with a lemon vinaigrette, steamed asparagus or green beans cuts the richness, and a chilled Sauvignon Blanc or Pinot Grigio fits the flavors. If you want a lighter shrimp dinner another night, try our garlic-oil shrimp.
Storing and Reheating
- Refrigerator: keep leftovers in an airtight container for up to 2 days.
- Reheating: warm the shrimp and sauce gently in a skillet over low heat with a splash of water or half-and-half. Reheat only what you will eat.
- Microwave: not recommended, since it toughens the shrimp and can separate the sauce.
Shrimp Paesano Recipe Card
Shrimp Paesano Recipe
Ingredients
Equipment
Method
- Soak the Shrimp: Place shrimp in a bowl and cover with half-and-half or milk. Soak for 20-30 minutes to tenderize.
- Dredge in Flour: Drain shrimp and coat evenly in seasoned flour (salt and pepper added). Shake off excess.
- Sauté the Shrimp: Heat oil in skillet over medium heat. Cook shrimp in a single layer, flour side down, for about 5 minutes without moving, until golden.
- Flip and Finish Cooking: Flip shrimp and cook for another 1-2 minutes until opaque. Remove shrimp and set aside.
- Make the Sauce: Whisk egg yolk and lemon juice in a bowl. Melt half the butter on low heat, slowly whisk in lemon-egg mixture, then add remaining butter chunks gradually, whisking until creamy. Stir in garlic and cook gently for 1-2 minutes.
Notes
- Don’t overcrowd the pan to ensure shrimp get crispy, not steamed.
- Keep sauce on low heat to prevent butter from separating.
- Soaking shrimp is key for tender texture and better flour adhesion.
- Customize by adding red pepper flakes or fresh herbs like basil for extra flavor.
- Serve over pasta, rice, or alongside crusty bread to soak up the sauce.
Shrimp Paesano Recipe FAQs
Is this the exact Paesano’s recipe?
No. The restaurant’s recipe is private. This is a home version in the same style.
Why do you soak the shrimp in half-and-half?
It helps the flour coating stick and keeps the shrimp tender.
How is it different from shrimp scampi?
Shrimp Paesano shrimp are floured and seared first, then served in a butter and lemon sauce, while scampi shrimp are cooked in the sauce.
My sauce separated. What happened?
The heat was likely too high or the butter went in too fast. Take the pan off the heat and whisk in a little cold butter or a spoonful of cream.
Can I make it without the egg yolk?
Yes, but the sauce will be thinner. Use a pasteurized yolk if you want the original texture.
