The Entree

Shrimp in a Lemon Herb Butter Sauce and Angel Hair Pasta



After piddling around with tiny potatoes, soup shooters and a little salad, on came the entree- shrimp with pasta.

After having the fishmonger at Whole Foods carefully select 35 large, fresh Gulf shrimp, I deveined and peeled them and soaked them in half and half overnight to plump them up and remove any hint of fish aroma.
Then I breaded them in Japanese bread crumbs (Panko) and let them dry thoroughly to make sure the Panko was even.

Once they were ready, I sauteed them in extra virgin olive oil and put them in a 200 degree oven to keep them warm as I made the sauce, which consisted of unsalted butter, egg yolk, crushed garlic, minced parsley and chives, and a liberal portion of freshly squeezed lemon juice. Ask and I'll send you the complete recipe.
To go with it, I selected a micro-thin cappelini (or angel hair) pasta and tossed it with olive oil, sauteed pancetta (Italian bacon) grated Parmesan, fresh peas and sea salt.
We selected two styles of ciabatta to sop up the sauce, a lovely salt crusted loaf and a rosemary garlic loaf.
The shrimp dish was originally called Shrimp Paesano, the signature dish of a great Italian restaurant in San Antonio, but I changed the recipe substantially enough to make it my own.
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