My Copycat Shrimp Paesano
Recreate the restaurant magic at home with "My Copycat Shrimp Paesano," a decadent seafood dish that's sure to impress. This recipe combines golden, lightly breaded shrimp with a velvety garlic lemon cream sauce, perfectly balanced by the tanginess of white wine and parmesan cheese. The shrimp are pan-fried to crispy perfection, then tossed in the luscious sauce to soak up every ounce of flavor. Quick to prepare in just 45 minutes, this dish can be served as a stunning appetizer, over al dente pasta, or alongside crusty bread for a truly indulgent meal. With its creamy texture, bright citrus notes, and a sprinkle of fresh parsley, "Shrimp Paesano" is a showstopper that brings restaurant-quality dining to your kitchen. Ideal for shrimp lovers and fans of Italian-inspired comfort food, this recipe is a must-try!
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Recipe Information
Ingredients
- 16 pieces (peeled and deveined) large shrimp
- 1 cup all-purpose flour
- 2 large egg
- 3 tablespoons whole milk
- 6 tablespoons unsalted butter
- 3 tablespoons olive oil
- 4 cloves (minced) garlic
- 0.5 cup white wine
- 3 tablespoons fresh lemon juice
- 1 cup heavy cream
- 0.5 cup (grated) parmesan cheese
- 0.75 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons (chopped, for garnish) parsley
- 4 servings (optional) pasta or crusty bread
Instructions
Rinse the shrimp under cold water and pat them dry with a paper towel. Lightly season the shrimp with a pinch of salt and black pepper.
Place the all-purpose flour in a shallow dish. In a separate bowl, whisk together the eggs and milk to create the egg wash.
Dredge each shrimp in the flour, shaking off any excess, then dip it into the egg wash to fully coat. Set the prepared shrimp aside on a plate.
In a large skillet, melt 4 tablespoons of butter with the olive oil over medium heat. Once the mixture is hot and bubbling, add the shrimp in batches (do not overcrowd the pan). Cook the shrimp for 1-2 minutes per side, or until golden and crisp. Remove the cooked shrimp and set them on a paper towel-lined plate.
Reduce the skillet heat to low and add the remaining 2 tablespoons of butter to the pan. Stir in the minced garlic and cook for 1 minute, being careful not to burn it.
Deglaze the pan by adding the white wine, scraping up any browned bits with a wooden spoon. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Stir in the fresh lemon juice and heavy cream, then bring the sauce to a low simmer. Add the grated parmesan cheese, salt, and pepper, whisking until the cheese is melted and the sauce is smooth and creamy.
Return the shrimp to the skillet, tossing them gently to coat in the sauce. Cook for 1-2 minutes to warm the shrimp through.
Remove the skillet from heat and garnish the dish with the chopped parsley.
Serve the shrimp Paesano immediately over cooked pasta, with crusty bread for dipping, or as a standalone appetizer. Enjoy!
Nutrition Facts
Calories |
3542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.9 g | 297% | |
| Saturated Fat | 111.7 g | 558% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 1369 mg | 456% | |
| Sodium | 2724 mg | 118% | |
| Total Carbohydrate | 207.8 g | 76% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 7.5 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 12.3 mcg | 62% | |
| Calcium | 833 mg | 64% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1321 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
