The star of this Italian family restaurant is a deliciously sauteed shrimp in a delighful garlic cream sauce. I'm not sure if they've ever shared their recipe, but the one I use comes mighty close if not exact. Try it, you won't regret it!
SHRIMP ITALIANO A LA PAESANO
Shrimp in garlic cream sauce
2 pints Half & Half cream
Salt and pepper to taste
1 lb. jumbo shrimp, peeled, de-veined, and tails removed (approx 20)
2 cups flour
2 tablespoons olive oil
1 egg yolk
1 1/2 cups butter, cold, cut into 1 inch pieces
1 medium lemon, juiced
4 garlic cloves, minced
3 tablespoons fresh parsley, finely minced
3 tablespoons fresh chives, finely chopped
Pre-heat oven to 400º F.
Soak shrimp in Half & Half for 30 minutes. While shrimp is soaking, prepare angel hair pasta according to package directions. Drain, then lightly butter and hold.
After 30 minutes of soaking, drain shrimp and lightly dust with flour.
Sauté shrimp in olive oil for 5 minutes on one side. Do not turn shrimp.
Remove shrimp and place in a baking dish, sautéed side down, and place in pre-heated oven. Turn oven to broil and broil for 5 minutes.
Meanwhile, mix egg yolk and lemon juice in half the butter in pan and stir over low heat until butter is melted; remove from heat. Add garlic and remaining butter and return pan to heat. Stir briskly until butter melts and sauce thickens.
(If you want a thicker sauce, add a small amount of Half & Half to thicken.) Add chives and parsley to sauce.
Plate the pasta and shrimp, pouring sauce over the shrimp (allow it to pool in the plate).
Top with optional grated Parmesan cheese, if desired. Serve immediately.