Limoncello Shrimp and Pasta
Sweet, tart, buttery, and a little spicy
Ingredients
- 1½ pounds Shrimp peeled, deveined, and tails removed size 21-25 work well
- 1 pound linguine pasta, cooked
- 4 tbsp butter devided
- 1 tbsp olive oil
- ½ tsp crushed red pepper flakes
- 1 tbsp Herbs de Provence
- zest of one lemon
- 1 cup limoncello
- 2-3 cloves garlic minced
- juice from one lemon
- ½ cup heavy cream
- mixed pepper blend or white pepper
- kosher salt to taste
Instructions
- Over medium-high heat in a large saucepan, melt 2 tbsp butter, and add olive oil.
- Add the chili peppers, lemon zest, and Herbs de Provence, stir well and cook for one minute.
- Add the shrimp making sure each shrimp is touching the pan; cook for one to 2 minutes and flip; cook for one to 2 more minutes. You want to cook the shrimp about halfway and make sure it gets covered in the seasoning.
- Remove the shrimp, making sure it is flat and not piled up.
- In the pan, add the garlic and limoncello.
- Let this reduce for 5 minutes, and then add the cream and let it reduce for 5 more minutes.
- Season with a few grinds of pepper and a big pinch of kosher salt.
- Add the shrimp back to the pan and stir to coat.
- Turn off the heat and move the shrimp to the back of the pan and add 2 tbsp cold butter to the sauce and whisk it until melted and smooth.
- Toss the shrimp and add the pasta and toss well.
- I like to time my pasta, so it is just finished cooking, so it is hot when I add it to the pan. If you cook it ahead of time and cool it down and toss it in oil the sauce will not coat the pasta as well.
Notes
For Billy and I, this really makes one dinner with a few leftovers. I think it depends on how big of eaters you are feeding.
Tried this recipe?Let us know how it was!