Directions 11 steps | 22 Minutes
Prepare the paesano sauce. Mince the garlic with a pinch of salt to extract the garlic’s oil.
In a sauté pan, place the minced garlic, shallots and light olive oil. Cook on low heat until the shallots are translucent and the mixture is aromatic.
Increase the heat to medium and add the white wine and lemon juice. Cook until the sauce comes to a strong simmer.
Lower the heat to medium-low and add the heavy cream. Cook until the sauce comes to a simmer.
Combine the cubed butter and the all-purpose flour (or cornstarch) in a bowl and toss until the cubed butter is thoroughly coated. Add the coated butter to the pan and stir until the butter is completely incorporated into the sauce.
In a small bowl, combine the egg yolk with two ounces of the sauce. Whisk until well combined.
Add the egg yolk mixture to the sauce and cook. The sauce should have a velvety sheen. Season with salt and pepper to taste. Set aside.
Prepare the shrimp scampi. In a large pan over medium heat, sauté the extra-virgin olive oil, butter, minced garlic and red pepper flakes. Lower the heat to medium-low and cook, making sure the garlic doesn’t burn and is aromatic.
Add the shrimp, making sure it is coated in the garlic and red pepper flakes. Immediately add the white wine to the pan and increase the heat to medium until the wine reaches a strong simmer. Let the shrimp cook for 2 minutes, or until the shrimp turns slightly opaque and begins to curl.
Flip the shrimp and add the parsley, lemon juice, salt and pepper. Cook for 1 minute. Remove the pan from the heat.
Plate the paesano sauce and place the shrimp scampi on top of the sauce. Serve with crostini or pasta. Enjoy!
- If you want more spice you can add more. The measurements here are more for flavor, so don't be scared.