Paesano Shrimp

We were introduced to Paesano Shrimp by Beverly Albrecht. We found it delicious and, with the pasta prepared in this method, a rich and satisfying meal for seafood and pasta lovers alike. We hope you enjoy it as much as we have.

Preparing shrimp
1 lb shrimp - peeled and deveined
1 cup milk
1 cup flour
1 cup olive oil

–Soak shrimp in milk 10 minutes and drain.
–Coat shrimp with flour.
–Saute evenly in hot olive oil, just beginning to brown.
–Place under preheated broiler until golden, without turning or moving, important for crisping.

Sauce
1 egg yolk
1-1/2 Tbsp lemon juice
1 stick butter
1 tsp fresh garlic-minced
2 tsp. fresh chives-finely chopped
2 tsp. fresh parsley-chopped
Salt and black pepper to taste

–Melt half stick in heavy sauce pan over very low heat.
–Combine egg yolk and lemon juice, add to melted butter.
–Add rest of butter and garlic, chives, parsley, stir until all butter is melted.
–Season to taste with salt and pepper. (Hint: A dash of cayenne or crushed red pepper can add a tasteful zip.)

Pasta
–Prepare pasta as per package instructions and drain, do not rinse.
–Pour sauce over pasta, and toss.
–Serve immediately topped with shrimp from broiler.