Amaretto Shrimp Almandine
Serves: 3
Irwin Berge
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
52
Sourness
42
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
450 g
Angel Hair Pasta1 cup
All-Purpose Flour1
Salt1 cup
Butter1 cup
Honey1 cup
Almond (sliced)1 cup
Amaretto LiqueurDirections:
1
Bring a large pot of lightly salted water to a boil
2
Add pasta and cook for 8 to 10 minutes or until al dente; drain
3
Place flour in a bowl and season with a pinch of salt
4
Pat shrimp dry with a paper towel
5
Melt the butter in a large skillet over medium-high heat until bubbling
6
Dredge the shrimp in the flour a few at a time, and place in the skillet
7
Work as quickly as possible, as the shrimp will cook very quickly
8
Cook shrimp only part way, about 1 or 2 minutes
9
Remove to a paper towel lined dish, and set aside
10
Stir in the honey and almonds, return to a simmer, and cook 2 to 3 minutes
11
Very carefully pour in the Amaretto
12
Light a match, or even better, a long wooden skewer
13
Holding your hand away from the flame and to the side of the pan, ignite the Amaretto
14
This will quickly burn off the alcohol and speed the reduction process
15
Lightly boil for 2 minutes to reduce
16
Return the shrimp and pasta to the skillet, and toss together until heated through