REAL Exclusive Magazine

Chef Paul Mattison’s

Shrimp Limoncello Pasta

This and other tantalizing recipes are available in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison, available for purchase at Mattison’s Forty-One or at www.Mattisons.com.

When traveling through the Amalfi Coast during a Mattison’s culinary adventure tour, I discovered that the fruit of the lemon trees there have a wonderful, sweet flavor. With these lemons, a tasty liqueur called Limoncello is produced, and often sipped after a meal. Put this together with the delicious, fresh Gulf shrimp to create an inspirational dish that brings the two peninsulas together.

Shrimp Limoncello Pasta

Serves four

20 large shrimp
4 Tbsp extra virgin olive oil
1 Tbsp butter
3 Tbsp chopped shallots
3 chopped garlic cloves
1 cup Limoncello
2 cups heavy cream
1 pound fettuccine
1 tsp lemon zest
2 tsp chopped parsley
1 Tbsp chiffonade mint
1 Tbsp chiffonade basil
salt and pepper to taste

Season each shrimp on both sides with salt and pepper. Heat oil and butter in a large sauté pan to medium-high heat. Turn and brown the shrimp for about 5 minutes and remove from the pan. Add the shallots to the pan and cook until softened. Add the garlic and cook for another minute. Deglaze the pan with Limoncello and reduce by half. Add the cream and cook until just thickened. Salt and pepper to taste.
Meanwhile, cook the fettuccine in salted water until al dente then drain. Add the pasta, shrimp, lemon zest and herbs to the sauce. Toss well and divide between 4 bowls.

For the best presentation, roll the pasta on a long fork and slide it off onto a platter. Arrange the shrimp around the pasta roll, garnish with chopped parsley and spoon additional sauce over the pasta.

Enjoy!

Mattison’s City Grille is an award-winning al fresco restaurant in the heart of downtown Sarasota. Mattison’s Forty-One is a highly acclaimed restaurant boasting comfortable elegance in South Sarasota; and Mattison’s Bayside at the Van Wezel is the official in-house caterer at the waterfront Van Wezel Performing Arts Hall offering pre-show dining along with Mattison’s catered weddings and events. Each restaurant’s location is unique to its neighborhood, offering Chef Paul Mattison’s signature menu items, outstanding service, and quality ingredients, while supporting the community, regional farmers, and culinary suppliers. Visit www.Mattisons.com.

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