Shrimp Limoncello – a delicious recipe with shrimp, flour, olive oil, garlic, shallots, caravella limoncello. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Peel and de-vein shrimp. Dredge shrimp lightly in flour.
2
Place shrimp in medium to hot saucepan with olive oil; saute lightly, about 2 minutes on each side.
3
Remove shrimp from pan, also empty oil, but do not wipe out pan.
4
Add garlic and shallots to pan; saute on medium heat until light golden.
5
Pour in Caravella Limoncello and consumme and stir. Stir in tomato paste. Raise heat and bring ingredients to a boil.
6
Add shrimp and butter (latter cut into pieces). Let sauce reduce and thicken until it is the consistency of heavy cream, but do not overcook shrimp; may need to remove shrimp before sauce is finished cooking.
7
Add salt and pepper to taste. Serve immediately with fettuccine or risotto and sauteed spinach.
1071
kcal
Calories
34
g
Fat
2
g
Carbs
186
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 28 large shrimp, flour (for dusting shrimp), 2 ounces olive oil, 1 tablespoon chopped garlic, and more.
Yes, Shrimp Limoncello falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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