I love a fresh and vibrant pasta dish that features gorgeous, gulf shrimp.  You could easily include some scallops in this recipe if they are available where you are.  The addition of limoncello at the end of the cooking process adds a subtle sweetness to the shrimp and blends beautifully with the caramelized roasted shallots, diced tomatoes and fresh herbs.  Serve this pasta with a tossed green salad of arugula and shaved parmesan and you will enjoy a perfect, summer meal.

serves 4-6


  • 1 lb linguine
  • 1 1/2 lbs jumbo shrimp, peeled and deveined
  • 1 pint cherry tomatoes, diced
  • 15-20 shallots, peeled and quartered
  • 1/4 cup limoncello
  • 1 cup fresh chopped herbs (I used basil and parsley), plus leaves for garnish
  • 1 tablespoon flour
  • 1-2 tablespoons canola oil
  • 4 tablespoons olive oil
  • 2 teaspoons old bay seasoning
  • kosher salt and pepper
  • Grated Parmesan for serving, optional

Directions:  Preheat your oven to 350.  Toss your shallots in enough olive oil (about 2 tablespoons) to coat and season with salt and freshly cracked pepper.  Cook in oven for about 25-30 minutes, tossing once or twice to ensure even roasting.  Shallots are ready when they become soft and golden and begin to caramelize.  Remove from oven and set aside.  Prepare pasta according to package directions to al dente, reserving about a cup of cooking liquid before draining.  During the last 5 minutes or so of cooking, heat a heavy bottom skillet (cast iron works well) to medium high.  Pat shrimp dry and dust with a little flour to absorb any excess moisture and sprinkle with old bay seasoning.  Sear shrimp (in batches if needed to avoid overcrowding pan), about 3-4 minutes a side.  Once done, add all shrimp bak to skillet and add limoncello to hot pan.  Allow limoncello to evaporate (this will happen quickly) and then add your diced tomatoes and herbs to the shrimp.  Remove from heat, season with salt and pepper.  Drain linguine, add remaining 2 tablespoons of olive oil to your cooking pan, place pasta back in and toss with roasted shallots and shrimp mixture, adding cooking liquid if pasta appears dry.  Adjust seasonings to taste.  To serve, place pasta in large serving bowl, garnish with extra parsley leaves and basil and Parmesan if desired, and enjoy immediately!