Are you tired of cooking the same meals over and over again? Do you crave restaurant-quality dishes but don’t have the budget or time to go out? Look no further than my copycat shrimp paesano recipe! This dish is a true gem from my kitchen, made to replicate the delicious seafood entree from the popular San Antonio restaurant Paesanos.
Not only is this recipe a perfect way to switch up your ordinary dinner routine, but it’s also surprisingly quick and easy to make. With just a handful of simple ingredients and a few easy-to-follow steps, you’ll be enjoying a luxurious plate of shrimp pasta in no time.
And that’s not all – this recipe is versatile and easy to customize. Whether you’re looking to add some spice or swap out ingredients, I’ll provide tips for substitutions and variations to make this dish suit your tastes perfectly.
So what are you waiting for? Get ready to impress your guests with this delectable copycat shrimp paesano recipe, perfect for both effortless weeknight dinners and special occasions alike.
Why You’ll Love This Recipe
This Copycat Shrimp Paesano Recipe is one-of-a-kind that you will only find at the renowned Paesano restaurant in San Antonio. However, with this recipe, you can enjoy the taste of shrimp paesano at your own home! One of the things I love most about this recipe is its simplicity. The combination of jumbo shrimp, fresh parsley, and garlic cloves makes for a delectable dish that anyone can easily whip up.
Aside from being an easy-to-follow recipe, shrimp paesano gives you an incredible range of texture and flavor that will make you fall in love with it. When combined, fresh chives and parsley add a fresh taste to the dish, while the buttery and creamy flavors present in its light sauce will keep you wanting more!
Not only is this dish rich in flavor and texture, but it’s also versatile. You can pair it with any pasta dish or seafood of your choice to make a complete meal, or even top it over garlic bread as an appetizer. Its versatile nature makes this copycat shrimp paesano recipe a staple for any occasion – it will never disappoint.
Once you get a taste of this Copycat Shrimp Paesano Recipe, you’ll undoubtedly agree why it has become one of my favorite dishes-in-the-making. What are you waiting for? Grab your shopping list and start preparing the ingredients for this delicious entree. Trust me when I say this – it’s worth it!
Here is your shopping list for the copycat shrimp paesano recipe. These ingredients are enough to serve four people.
- 1 lb. jumbo shrimp, peeled and deveined, tails left on (20-25 shrimp)
- 2 cups all-purpose flour
- 3 tbsp. butter
Cream Sauce Ingredients:
- 2 pints half-and-half cream
- Salt and pepper to taste
- 3 garlic cloves, minced
- 2 tbsp. fresh chives, chopped
- 2 tbsp. fresh parsley, chopped
Egg Wash Ingredients:
- 1 egg yolk
- Juice of 1/2 lemon
- 2 tbsp. heavy cream
- Olive oil (for sautéing)
- Additional butter(for finishing sauce)
Pro-tip: Before starting the recipe, ensure that you have all the necessary ingredients prepped on your kitchen counter to avoid any last-minute hassle.
The Recipe How-To
Now that we have all of our ingredients ready, let’s get cooking! Here is a step-by-step guide to making my Copycat Shrimp Paesano recipe.
Step 1: Prepping the Shrimp
– Take 1 lb jumbo shrimp, peel and devein, leaving the tails on. You should end up with around 20-25 pieces.
– In a bowl, mix together 2 cups flour and a pinch of salt and pepper.
– Coat the shrimp in the flour mixture and set aside.
Step 2: Making the Cream Sauce
– Melt 2 tablespoons butter in a heavy saucepan over low heat.
– Add 3 garlic cloves, minced, and stir briskly for 10 seconds.
– Mix in 2 pints (4 cups) half-and-half cream, stirring constantly.
– Add salt and pepper to taste.
– Cook over low heat for about 10 minutes, until slightly thickened.
Step 3: Cooking the Shrimp
– In a large skillet, heat up some olive oil over medium-high heat.
– Add the coated shrimp and cook for about 2-3 minutes on each side until golden brown and crispy.
– Remove from the skillet and set aside.
Step 4: Finishing Touches
– In a small bowl, mix together 1 egg yolk and 1 tablespoon lemon juice.
– Slowly add this mixture into your cream sauce while whisking constantly.
– Cook for another 2-3 minutes until the sauce thickens further.
– Add in some chopped fresh parsley and chives to give it some color.
– Lastly, add in the cooked shrimp to the cream sauce and mix gently until well combined.
Serve hot with some freshly cooked pasta or rice!
Substitutions and Variations
Making variations to a recipe is a great way to customize it according to your own taste preference. You can easily tweak the ingredients and methods to come up with an entirely new dish that still retains the basic flavors of the original recipe. Here are some substitutions and variations for my Copycat Shrimp Paesano Recipe:
1. Spicy Shrimp Paesano: Add 3 tbsp of mustard or chili sauce to the recipe to give it a spicy kick. You can also sprinkle cayenne pepper or red pepper flakes over the shrimp for an even spicier flavor.
2. Crab Shrimp Paesano: If you’re not a fan of shrimp, replace them with crab meat instead. The combination of crab and creamy sauce is a classic, and this variation will be perfect for seafood lovers.
3. Lemon Butter Shrimp Pasta: If you want an alternative pasta dish, try Lemon Butter Shrimp Pasta. Use the same ingredients as my original recipe but replace the half-and-half cream with heavy cream and add olive oil and lemon juice to make the sauce richer.
4. Garlic Shrimp Scampi: For a lighter pasta dish, try garlic shrimp scampi. Cook your favorite pasta al dente, then sauté chopped garlic in olive oil until golden brown. Add jumbo shrimp, salt, and black pepper before stirring in lemon juice and fresh parsley.
5. Barbacoa Shrimp Paesano: Get creative by combining TexMex cuisine with Italian flavors! Make a copycat barbacoa recipe from chipotle.com, then mix it into my shrimp paesano recipe for a tangy and smoky delight.
Remember that substitutions do change taste so keep the flavor profile in mind before making substitutions!
Serving and Pairing
Once you’ve finished cooking my copycat shrimp paesano recipe, it’s important to think about how to properly serve it, as well as what drinks and sides will pair well with it.
When it comes to serving, I recommend dividing the dish into portions and plating them individually. This dish looks stunning when presented on a white or black plate, showcasing the shrimp and rich cream sauce. Top each portion with finely chopped fresh chives or parsley for a pop of color and added freshness.
As for pairing, this dish pairs beautifully with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. The acidity in these wines perfectly balances the richness of the cream sauce. For non-alcohol drinkers, lemonade or sparkling water with a squeeze of lemon juice would be an excellent complement to this flavorful dish.
As for sides, consider serving my copycat shrimp paesano over a bed of pasta, such as fettuccine or linguine, to soak up all that delicious sauce. You could also serve it with garlic bread or even roasted vegetables, like asparagus or Brussels sprouts.
Overall, my copycat shrimp paesano recipe is an immensely satisfying dish that is sure to impress your guests. With a little forethought on serving and pairing, you can elevate your meal from ordinary to extraordinary.
Make-Ahead, Storing and Reheating
This recipe for Copycat Shrimp Paesano is perfect for those who want to impress their guests with its delicious taste and elegant presentation. But, sometimes hosting a party can be stressful, especially when it comes to cooking. That’s why this recipe offers options for making the dish ahead of time, storing it, and reheating it.
Firstly, you can make the shrimp paesano up to 24 hours before serving it. Simply cook the shrimp as directed in step four, then transfer it to an airtight container and refrigerate it. The buttery garlic sauce itself can also be made ahead of time and stored in an airtight container in the refrigerator until ready to use.
When you’re ready to serve your guests, reheat the shrimp by placing them in a baking dish with the garlic sauce and bake them at 350°F until warmed through. You might need to add a little bit of half-and-half cream or butter to the mixture before reheating it in order to bring back the creamy texture.
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to two days. When reheating make sure not to overcook the shrimp; simply place them in a saucepan over low heat until they are heated through.
The copycat shrimp paesano recipe is also versatile – you don’t have to serve it as is! You can use leftover shrimp and sauce as a topping for pasta or as a filling for sandwiches or wraps. The delicate garlic taste pairs perfectly with seafood dishes like shrimp scampi or lemon butter garlic shrimp.
So go ahead, whip up this tasty dish, store away leftovers if there are any, and revel in its deliciousness even if you’re pressed for time or planning ahead!
Tips for Perfect Results
To achieve the perfect shrimp paesano, you want to make sure your shrimp are cooked and seasoned to perfection. Here are some tips to help you make the most of your copycat shrimp paesano recipe:
Firstly, when sautéing the jumbo shrimp, make sure that they are not too crowded in the pan. This will help them cook evenly and prevent them from becoming rubbery. Be sure to give each side of the shrimp enough time to cook properly. I recommend cooking them until they turn a beautiful pink color.
Secondly, take care not to overcook the garlic. Overcooked garlic can leave your dish with a burnt and bitter taste. To avoid this, keep an eye on it as it cooks in the butter over low heat.
Thirdly, adding lemon juice is crucial to this recipe as it helps cut through the richness of the creamy sauce. However, be careful not to add too much lemon juice as it can overpower the other flavors in the dish.
Fourthly, if you’re looking for extra flavor, consider using fresh herbs like parsley or chives. They can help brighten up the dish and add some freshness that cuts through the richness of the cream sauce.
Lastly, be generous with salt and pepper but taste as you go along so that you don’t overdo it. Remember that half-and-half cream already has natural sweetness in it; therefore, you don’t want too much salt as it might disturb the balance of flavors.
By following these tips, you’ll ensure that your copycat shrimp paesano recipe comes out perfectly every time you make it.
In conclusion, my Copycat Shrimp Paesano recipe is a must-try for seafood lovers and party throwers. The combination of fresh herbs, garlic, and creamy half-and-half cream elevates the flavor of jumbo shrimp to create a mouth-watering dish that will impress your guests.
By following this recipe, you can effortlessly recreate the famous Shrimp Paesano from San Antonio’s iconic Paesano restaurant at home. Moreover, you can personalize the dish by making substitutions and variations according to your preferences.
Whether you are hosting a small gathering or a grand party, this dish is sure to be a hit on your menu. I highly recommend serving it with pasta or pairing it with white wine for the ultimate dining experience.
So next time you’re in search of an indulgent and impressive seafood recipe that will make your guests’ taste buds dance, try my copycat Shrimp Paesano recipe. Trust me; it will not disappoint.
My Copycat Shrimp Paesano Recipe
- 2 pints half-and-half cream
- salt & pepper, to taste
- 1 lb jumbo shrimp, peeled, deveined, tails left on (about 20)
- 2 cups flour
- 2 tablespoons vegetable oil
- 1 egg yolk
- 1 1/2 cups butter, cold, cut into 1 inch pieces
- 1 medium lemon, juice of
- 4 garlic cloves, minced
- 3 tablespoons fresh parsley, minced
- 3 tablespoons fresh chives, chopped
- Pre-heat oven to 400º F.
- Soak shrimp in half& half for 30 minutes.
- Drain shrimp and dust lightly in flour.
- Sauté shrimp for 5 minutes on one side.
- You will have to do in batches so that you do not overcrowd.
- Do not turn shrimp.
- Remove shrimp and place in a baking dish, sautéd side down, and place in pre-heated oven.
- Turn to BROIL and broil for 5 minutes.
- Meanwhile, mix egg yolk and lemon juice in half the butter and stir over low heat until butter is melted; take off heat.
- Add garlic and remaining butter and return pan to heat. Stir briskly until butter melts and sauce thickens.
- (Add a small amount of half& half to thicken more if you like.) Add chives and parsley.
- Pool sauce in plates and top with shrimp.
- Serve immediately.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!