Shrimp Paesano

A quick and flavorful Italian-inspired dish featuring tender shrimp sautéed in a rich lemon-garlic butter sauce. Perfect for an elegant yet easy weeknight meal or special occasion dinner.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4

Course: Main Course

Cuisine: American, Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

1 pound large shrimp peeled and deveined
2 cups half-and-half or whole milk for soaking
2 cups all-purpose flour for dredging
2 tablespoons vegetable oil or neutral cooking oil
1 ½ cups unsalted butter cold and cut into chunks
Juice of 1 lemon about 3 tablespoons
3 cloves garlic finely minced
1 egg yolk
3 tablespoons fresh parsley chopped
Salt and freshly ground black pepper to taste

Equipment

Large mixing bowls
Skillet or frying pan
Whisk
Measuring cups and spoons
Tongs or spatula

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.