Amaretto Shrimp Almandine Recipe - Allrecipes.com
Amaretto Shrimp Almandine Recipe
  • READY IN 37 mins

Amaretto Shrimp Almandine

Recipe by  

"Shrimp and pasta in a sweet, buttery, Amaretto sauce with almonds."

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Ingredients Edit and Save

Original recipe makes 6 Servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 22 mins
  • READY IN 37 mins
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Nov 05, 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 not again..

 

12 Ratings

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.

 
Jul 08, 2008

This recipe is very tasty if you reduce the amount of honey and amaretto to about 1/4 cup. It gives it a nice sweet but not too overpowering taste.

 
Jul 22, 2006

This dish was a good pasta dish. Everyone I cooked it for liked it.

 
Sep 02, 2003

This is so sweet that it's really a dessert! My husband is used to me trying new dishes and isn't picky. However he said, "This is the worst thing you've made in ten years!! (He's normally very gracious and not quite so blunt, so I knew this was BAD!!!) We salvaged the shrimp from it and threw the rest out. The flavor was o.k. if this was a dessert, but as a seafood entree it turned our stomachs!!

 
Feb 16, 2010

Has a good taste, but too sweet. Use much less honey and a little less amaretto.

 
Sep 01, 2008

The shrimp was delicious, but the pasta was not, and it was too sweet to eat as a main dish. Solution - cut the amount of sauce in half, and leave out the pasta. Serve as an appetizer. Letting everyone have just a few bites of these shrimp is the perfect amount without going overboard on the sticky sweetness!

 

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Nutrition

  • Calories
  • 782 kcal
  • 39%
  • Carbohydrates
  • 115.2 g
  • 37%
  • Cholesterol
  • 156 mg
  • 52%
  • Fat
  • 22.2 g
  • 34%
  • Fiber
  • 4.1 g
  • 17%
  • Protein
  • 24.5 g
  • 49%
  • Sodium
  • 464 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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