If you’re on the hunt for a dish that’s bursting with bright, fresh flavors and satisfying textures, then you absolutely need to try this Shrimp Paesano with Lemon Butter Sauce Recipe. This dish is a total showstopper with perfectly breaded shrimp, a luscious lemon-infused butter sauce that’s silky and tangy, and the option to pair it with your favorite pasta. It strikes just the right balance of crispy, creamy, and zesty, making every bite an absolute joy. Whether you’re cooking for a casual weeknight or a special dinner, this recipe will quickly become a beloved favorite in your kitchen.

Shrimp Paesano with Lemon Butter Sauce Recipe - Recipe Image

Ingredients You’ll Need

This recipe leans on simple, kitchen-friendly ingredients, but each one plays a crucial role in bringing this dish to life. From the tender shrimp soaking in half-and-half to the crunchy panko crumbs and the buttery, lemony sauce, every element combines for a perfectly balanced dish.

1 pound shrimp (peeled, deveined, tails on): The star of the dish—fresh shrimp offer a sweet and tender bite that pairs beautifully with the lemon butter sauce.
1 pint half-and-half: Soaking the shrimp in this adds richness and helps the breading stick better for that ultimate crispy coating.
1 1/2 cups all-purpose flour: The first layer of breading, essential for creating a light crust on the shrimp.
3 cups Panko breadcrumbs: These give you that much-loved crunchy texture that holds up well against the lemon butter sauce.
2 eggs + water egg wash: Whisked together to create a perfect adhesive for the breading layers.
Olive oil (for sauté): Adds a fruity depth and is the ideal cooking fat for crisping the shrimp evenly.
1 box cooked pasta of your choice: Optional but highly recommended as a comforting side that soaks up the luscious sauce.
1 egg yolk: The base for your silky lemon butter sauce, adding richness and body.
Juice of one large lemon: Brings a bright, fresh acidity that balances the butter’s creaminess perfectly.
One stick butter (salted): The heart of the sauce—rich, velvety, and indulgent.
One to two cloves fresh garlic (minced): Adds a subtle savory kick to the lemon butter sauce.
Chopped fresh chives (can sub green onions): For a fresh pop of color and mild onion flavor on top.

How to Make Shrimp Paesano with Lemon Butter Sauce Recipe

Step 1: Prepare the Shrimp

Start by soaking your cleaned and deveined shrimp in the half-and-half for about 15 minutes. This little soak step isn’t just a random trick—it tenderizes the shrimp and preps them perfectly to hold onto the breading. While they soak, get your breading station ready with three distinct plates: flour, egg wash (eggs whisked with water), and panko breadcrumbs. Trust me when I say the panko is what really gives this dish that crave-worthy crunch.

Step 2: Bread the Shrimp

Now it’s time to coat those shrimp. Dip each one first in flour, then into the egg wash, and finally coat it completely with panko breadcrumbs. Don’t rush this part; pressing the panko onto the shrimp ensures a thick, crispy shell after cooking. Place your breaded shrimp on a baking sheet and pop them into the fridge until you’re ready to cook. This chilling step helps the breading adhere and crisp up beautifully.

Step 3: Cook the Pasta (Optional)

If you’re opting to serve the Shrimp Paesano with Lemon Butter Sauce Recipe as an entrée, cook your pasta according to the box instructions while you prepare the rest of the dish. The pasta acts as a neutral but satisfying base that lets the lemon butter sauce shine even more.

Step 4: Make the Lemon Butter Sauce

For this step, setting up a bain marie is key. Place a metal bowl snug over a saucepan of simmering water, making sure the water doesn’t touch the bottom of the bowl—this gentle heat helps you avoid scrambling your eggs. In the bowl, whisk together the egg yolk, lemon juice, and minced garlic until smooth. Gradually whisk in half of the butter cubes, letting it melt and emulsify into a smooth sauce. Then add the remaining butter cubes and whisk until silky. Keep the sauce warm by covering it until plating time. This sauce is truly transformative—it’s bright, creamy, and garlicky all at once.

Step 5: Cook the Shrimp

Heat olive oil in a skillet and sauté the shrimp in batches—about five at a time—until they turn golden brown and crispy. This quick cooking locks the juicy shrimp inside their crunchy coats. Drain the shrimp well on a paper towel-lined plate and sprinkle immediately with a bit of salt to enhance their flavor.

Step 6: Plate and Serve

Pour a generous ladle of the warm lemon butter sauce onto each plate, then nestle five sautéed shrimp on top. Sprinkle chopped chives for a fresh burst of color and flavor. If you’ve cooked pasta, serve it alongside, allowing the sauce to mingle with the noodles. A green salad on the side perfectly balances the richness for a well-rounded, stunning meal.

How to Serve Shrimp Paesano with Lemon Butter Sauce Recipe

Garnishes

Fresh, chopped chives not only add a pop of vibrant green but also bring a mild oniony freshness that complements the richness of the lemon butter sauce. You could also sprinkle a pinch of cracked black pepper or a light dusting of paprika for a bit of spice and color contrast.

Side Dishes

This recipe pairs beautifully with simple sides that let the main dish shine. Think crisp green salad with lemon vinaigrette, steamed asparagus, or even a light garlic butter green bean saute. If you’re feeling indulgent, a creamy risotto or buttery mashed potatoes would be incredible contenders as well.

Creative Ways to Present

For a stunning presentation that wows your guests, serve the shrimp stacked atop a bed of angel hair pasta, drizzled generously with the lemon butter sauce, and a vibrant sprinkle of chives and edible flowers. Another fun idea is to serve as a tapas-style appetizer by skewering the shrimp and offering small dipping bowls of the sauce on the side.

Make Ahead and Storage

Storing Leftovers

Leftover Shrimp Paesano with Lemon Butter Sauce Recipe can be stored in an airtight container in the refrigerator for up to two days. Keep the shrimp and sauce separate if possible, as the breading can become soggy if soaked in sauce too long.

Freezing

This dish is best enjoyed fresh, but you can freeze the cooked shrimp without the sauce for up to one month. To freeze, spread breaded, cooked shrimp out on a baking sheet and flash freeze, then transfer to a freezer-safe bag. Thaw and reheat gently before serving with freshly made lemon butter sauce.

Reheating

Reheating shrimp breaded in panko requires care. The best way is to warm them in a 350°F oven for 5-7 minutes to regain their crispness. Warm the lemon butter sauce gently in a bain marie or over very low heat to prevent it from breaking. Avoid microwaving to maintain the texture of both shrimp and sauce.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw the shrimp fully and pat them dry before soaking in half-and-half. This ensures your breading sticks nicely and cooks evenly.

Is the lemon butter sauce difficult to make?

Not at all! Using a bain marie keeps the temperature gentle, helping to create a smooth, creamy sauce without scrambling the egg yolk. Just whisk continuously and take your time.

Can I substitute panko breadcrumbs with regular breadcrumbs?

You can, but panko gives a lighter, crunchier texture that really makes the dish. Regular breadcrumbs tend to be denser and may result in a heavier coating.

What if I don’t want to cook pasta with the shrimp?

No problem! The Shrimp Paesano with Lemon Butter Sauce Recipe works wonderfully as an appetizer or main dish on its own or served with a light salad or crusty bread to soak up the sauce.

How do I prevent the sauce from breaking?

Keep the sauce warm but not hot by using the bain marie method and whisk constantly. Adding the butter gradually ensures the sauce emulsifies smoothly without separating.

Final Thoughts

Cooking the Shrimp Paesano with Lemon Butter Sauce Recipe is such a rewarding experience—you get to enjoy crispy, tender shrimp bathed in a silky, tangy butter sauce that feels both indulgent and light. This is one of those dishes that feels special enough for guests but easy enough to make any night of the week. I’m confident once you try it, it will become a go-to recipe to share with friends and family. Happy cooking!