Amaretto Shrimp Almandine

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Place flour in a bowl and season with a pinch of salt. Pat shrimp dry with a paper towel. Melt the butter in a large skillet over medium-high heat until bubbling. Dredge the shrimp in the flour a few at a time, and place in the skillet. Work as quickly as possible, as the shrimp will cook very quickly. Cook shrimp only part way, about 1 or 2 minutes. Remove to a paper towel lined dish, and set aside.
3. Stir in the honey and almonds, return to a simmer, and cook 2 to 3 minutes. Very carefully pour in the Amaretto. Light a match, or even better, a long wooden skewer. Holding your hand away from the flame and to the side of the pan, ignite the Amaretto. This will quickly burn off the alcohol and speed the reduction process. Lightly boil for 2 minutes to reduce.
4. Return the shrimp and pasta to the skillet, and toss together until heated through.

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Reviews (10)

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11

ZAXOMA

Aug. 26, 2003

"Made this tonight for company and could not believe how good it is - everyone raved about it. Would not change anything - this is definitely a keeper...." See more"

10

CORGIMAMA1

Nov. 5, 2004

"I'm sorry but as much as we like new things and love seafood at our house this recipe will not be added to our list of favorites. The amout of Amaretto liqueur was way too strong and too sweet. Sorry ..." See morenot again.."

9

BLACKMAGIC

Nov. 21, 2005

"This recipe is WAY to sweet for me, and I can eat sugar out of the box! I would suggest putting less liquid (less honey and less amaretto liquor), and finding something to balance the sugaryness...." See more"