This is one of my all time favorite meals. I used to work as a waitress at an Italian restaurant called Paesano’s Ristorante back home in Texas. Their signature meal was the shrimp paesano which consisted of lightly battered shrimp over a bed of pasta in a lemon butter garlic sauce. I literally used to take this sauce and dip everything I had left on my plate in it, whether it was bread, my tongue.. whatever. My ex co-workers know what I am talking about. The sauce is what makes the meal. I’ve figured out that it also goes great with many other dishes like chicken and fish. I want to say the way I make it comes out as close as I can get it. If anything I feel like it’s better. 😉 This is my copycat shrimp paesano with spinach on the side.
Start off with one egg yolk and the juice of half a lemon. Whisk it together and turn the stove top on to low heat with a 1/2 a stick of butter until it melts. You have to be very patient with this, it will take a while but it is important for it to be on low to keep a thick consistency. You can’t rush amazing things.
Once that first stick of butter is completely melted, add 2 cloves of minced garlic and another 1/2 stick of butter. (Yes, I said it… no one said this was a healthy meal.)
Now, once the second 1/2 stick of butter is melted. You’re gonna add another stick… haha just kidding. You’re gonna add a little bit of cream until the sauce is a pale yellow color. Salt it to taste and leave it on low until everything else is done. That is the sauce.
The Shrimp & Pasta
Take some fresh jumbo shrimp from your local market. Remove the exoskeleton and place in milk or half and half to soak for about 10 minutes to remove any fishy taste that may be lingering.
In the mean time, boil up a pot of water with a generous helping salt for the cappellini (angel hair)
Drain the half and half and season the shrimp with some salt and pepper.
Put some flour in a shallow dish and lightly dredge the shrimp, shaking off the excess.
Heat up a pan on medium-high with enough oil to fry the surface of the shrimp, put them in gently, frying them until the bottom half of the shrimp is no longer translucent. Afterwards, carefully flip them. Make sure you aren’t scraping any of the flour off of them.
Place on a paper toweled dish to absorb the grease.
Throw angel hair in boiling salt water and let cook until al dente for a few minutes.
Spinach is super fast so I start it right when all my food is about to be done because it literally takes seconds.
Heat up a pan on medium-heat with olive oil and minced garlic.
Throw in some baby spinach, the moore the merrier (you like that?), it decreases in size more than you know. Season with salt and pepper and flip around to spread around all the flavor evenly. Thats pretty much it.
Drain your pasta and serve with sauce on top of pasta and shrimp. That’s it!
I really love this meal and I hope you guys try it. Let me know how it turns out!