A few weeks ago, we made homemade Limoncello, and somehow, we have some left. We've sipped, and we've shared, and still there was a little bit left, so we decided to cook with it. We made Limoncello Shrimp. And they were really good. Like sop-up-that-sauce-with-the-nearest-hunk-of-bread good. —ChrisandAmy
Test Kitchen Notes
Normally, I’m reluctant to use my precious Limoncello in recipes, but I was instantly attracted to ChrisandAmy’s recipe. This is gourmet weeknight cooking. The Limoncello and butter (can you imagine a better couple?) are pleasantly sweet together and the herbs de Provence, long underappreciated in my kitchen, complete the family. The dish is soft and silky, yet long on flavor. We served it with a tangle of peppery sautéed arugula, a compatible mate. —mariaraynal
clove garlc, minced
herbs de Provence
raw shrimp, peeled and deveined
limoncello (lemon liqueur)
In This Recipe
In a saute pan, mix the oil, garlic, zest and herbs. Then heat the pan to medium-high. Cook, stirring, until the mixture becomes aromatic (less than a minute).
Add the shrimp. Toss the shrimp and the herb mixture well, and cook until the shrimp become pink, 3-4 minutes.
Remove the shrimp from the pan and set aside. Carefully wipe out the pan with a paper towel and then return it to the stovetop.
Add limoncello to the pan and cook over medium-high heat until it is reduced to about 1/4 cup.
Remove from heat and whisk in the butter and cream. Pour this over the shrimp and serve hot.