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SHRIMP PAESANO

• 1 pound raw large Gulf shrimp, deveined and shelled
• 1 pint light cream
• 2 tablespoons olive oil or butter
• 2 cups flour, all-purpose
• 1 large egg yolk
• 1 stick butter
• 1 clove garlic,minced
• 1/4 cup fresh parsley leaves,chopped
• 1 bunch fresh chives
• 1/4 cup lemon juice
• 1 pound linguini, cooked and drained

Preheat oven to 400.

Reserving some cream for the sauce, soak shrimp in cream for at least 30 minutes in the refigerator.

Drain and roll shrimp in flour. Shake off excess flour and then sauté in oil over medium heat for 5 minutes. Do not turn shrimp!

Remove and place shrimp in baking dish with the sautéd side down in preheated oven. Turn oven to broil and broil for 5 minutes.

For sauce:

Mix egg yolk and lemon juice in half the butter and stir over low heat until melted, take off heat.

Add garlic and rest of butter and stir briskly until butter melts and sauce thickens. (Add small amount of 1/2 and 1/2 to thicken). Add chives and parsley.

Toss shrimp with sauce and serve over linguini.

 

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