2 dozen large shrimp (you can add more if you'd like)
flour (for dusting shrimp)
2 ounces olive oil
1 tablespoon chopped garlic
2 tablespoons shallots
4 ounces limoncello
8 ounces chicken stock
1/2 cup butter
salt and pepper
Peel and de-vein shrimp. Dredge shrimp lightly in flour.
Place shrimp in medium to hot skillet with olive oil; sauté lightly, about 2 minutes on each side.
Remove shrimp from pan, also empty oil, but do not wipe out pan.
Add garlic and shallots to pan; sauté on medium heat until light golden.
Pour in Limoncello and chicken stock and stir. Raise heat and bring ingredients to a boil.
Add butter (latter cut into pieces). Let sauce reduce and thicken until it is the consistency of heavy cream, give a taste to see if it's lemony enough for you. I add 1/2 fresh lemon juice for my tastes. Add shrimp. Cook a few minutes then remove before the shrimp get overdone.
Add salt and pepper to taste. Serve immediately over fettuccine.
BTW.....I also use this sauce for my Chicken Piccata. I add the juice of 1/2 lemon to the mixure. Serve w/lemon slices.
Enjoy!!
<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa
