One of my husbands favorite restaurants to eat at (when we have the money) is Paesano’s. So we decided to try and recreate his favorite dish which would be the Shrimp Paesano plate.
Now if you have never had this, first you need to go right now and try it. It is amazing. Second, if you pass up this awesome opportunity to make this dish. You are crazy hehe. This dish is explosive in your mouth. I am drooling right now as I write this. That is how good it is.
Ingredients you will need:
- 2 pints of half-and-half cream (not thick cream)
- 1 lb of shrimp, I used jumbo. They need to be peeled, I took the tails off, but they can be left on.
- 2 cups of flour
- Vegetable Oil
- 1 egg yolk
- 1.5 cups of butter, I used butter sticks.
- 1 Lemon
- 4 Garlic cloves, minced (fresh)
- 3 tablespoons fresh chives, chopped
- 2 tablespoons of fresh parsley, minced
- pasta of your choice. I used Angle Hair pasta
Step by Step Directions:
- Soak the shrimp in half and half for 30/45 minutes, leave .5 cup out to the side.
- Pre-heat oven to 400 degrees F.
- Bring water to boil for pasta
- While soaking shrimp
- Mix egg yolk, lemon juice and half of the butter in pan on low until butter is melted then take off burner and sit to the side.
- Chop garlic, parsley, and chives while waiting for shrimp to soak.
- Heat up vegetable oil.
- Drain shrimp
- Dust LIGHTLY in flour.
- Add pasta to water.
- Saute shrimp for 5 minutes on one side only. DO NOT TURN SHRIMP!
- Do in batches, do not let shrimp get overcrowded.
- Place shrimp on baking pan. Make sure the sauted side is down, place in oven.
- Once placed in oven, turn oven to BROIL and leave for 5 minutes.
- While in the oven, add the rest of butter, your chives and parsley to your sauce.
- Heat and stir until sauce thickens and butter melts.
- If not thick enough add some half and half to thicken up a little more.
- Poor sauce over pasta and serve while hot.
- Eat and enjoy 🙂
