Serves 1
Directions
- 1Soak shrimp in half-and-half.
- 2Set up breading stations and dredge shrimp in flour, then egg wash, then panko, and chill.
- 3Cook pasta if serving as an entrée.
- 4Make the lemon-butter sauce over a bain-marie with egg yolk, lemon juice, garlic, and butter until silky.
- 5Sauté shrimp until golden, salt immediately, and serve over pasta with the sauce.
Ingredients
- 1 lb shrimp, peeled & deveined
- 1 pint half-and-half
- 1.5 cups all-purpose flour
- 3 cups panko breadcrumbs
- 2 eggs
- water (egg wash)
- Olive oil for sautéing
- 1 egg yolk
- 1 Juice of large lemon
- 1 stick butter, cubed
- 1 cloves fresh garlic, minced
- Chopped fresh chives (for garnish)
Equipment
bain-mariewhisk
Tips
- Don't let the egg-based lemon butter sauce intimidate you; it's just egg yolk and lemon with whisked-in butter.
- Serve with a crisp salad or crusty bread to soak up every last drop of the buttery sauce.
Related recipes
Limoncello Sangria
Italian · Drink
Lemon Butter Parmesan Chicken
Italian · Drink
Italian roasted chicken and potatoes
Italian · Drink
Vegan Mozzarella
Italian · Drink
Shreddable Mozzarella (from white beans)
Italian · Drink
Light Lemon Garlic Pasta with Salmon
Italian · Drink
Vegan Mortadella Sandwich
Italian · Drink
Caramelized Onion Pasta
Italian · Drink1h
Crepes
Italian · Drink30m
Crispy Garlic Parmesan Potato Balls
Italian · Drink
Tonnarelli con burro, alici e live
Italian · Drink
Lemon Chicken Orzo
Italian · Drink40m