How To make Gamberi Alla Pasquale (Shrimp with Special Lemon Sauce)

Spaghetti with Shrimp and Scallops

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Shrimp Oreganata

Today I would like to share with you my Shrimp Oreganata recipe.

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Fettuccini and Shrimp Alfredo - Everyday Food with Sarah Carey

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Try one of your favorite Italian restaurant mains right at home with Sarah Carey’s Fettuccini Shrimp Alfredo, Sarah adds crushed garlic and lemon for added flavor, make this exceptional home made dish for dinner tonight!

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

La Cucina Italiana con Pasquale - Penne with chicken liver sauce / Shrimps in brandy

PLEASE READ: This is the original cooking show by Pasquale Carpino. It aired on CHIN TV during the Johnny Lombardi Italian program in the early to mid 1980s. This is several years before Pasquale's Kitchen Express was produced. The video was transferred from VHS video tape and is a product of its source.

La Cucina Italiana con Pasquale - Lobster tail / Pasta with avocado & shrimp sauce

PLEASE READ: This is the original cooking show by Pasquale Carpino. It aired on CHIN TV during the Johnny Lombardi Italian program in the early to mid 1980s. This is several years before Pasquale's Kitchen Express was produced. The video was transferred from VHS video tape and is a product of its source.

Shrimp Piccata Recipe | Uncle G's What's Cooking Recipes

Shrimp Piccata Recipe | Uncle Giuseppe's Recipes

Let us know what recipes you would like us to explore by adding a comment below.

Ingredients:
• 1-pound large raw shrimp (13 to 15), peeled, deveined and butterflied, tails on
• 2 tbs. shallots (minced)
• 2 tbs. capers
• ½ cup white wine
• 2 lemons (1 juiced and 1 sliced)
• ½ cup blended olive oil (for frying)
• ½ cup all-purpose flour (for dredging) plus 1 TBS for the roux
• 3 large eggs
• 2 tablespoon unsalted butter.
• 1 tbs parsley (chopped)

Directions:
1. Slice each shrimp along the back to open (butterfly) slightly.
2. Whisk together eggs and place in a shallow dish.
3. Place flour in another shallow dish.
4. Dredge shrimp in flour, then coat completely in egg mixture.
5. In a sauté pan, heat oil and gently place each shrimp cut side down in oil. After 1 minute flip shrimp to ensure all sides are cooked.
6. Once all shrimp are cooked remove from pan and set aside.
7. Discard oil from pan and carefully wipe with a paper towel.
8. Add butter and shallots to the pan and cook shallots until shallots are translucent.
9. Add a tablespoon of flour to make a loose roux. Cook for 1 minute, stirring often then add white wine.
10. Whisk wine in to ensure roux is incorporated well.
11. Add the juice of one lemon and capers to the pan and cook for one minute.
12. Add the cooked shrimp to the sauce.
13. Garnish with the sliced lemons and parsley.