Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Shrimp served with a limoncello sauce over toasted baguettes. I have also doubled the recipe (all but the shrimp) and poured it over pasta or white rice for dinner.

Recipe Summary

15 mins
35 mins
50 mins
24 servings


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Place 24 baguette slices onto a baking sheet.

  • Bake in the preheated oven until toasted, 15 to 20 minutes. Remove from the oven and let cool.

  • Heat oil and butter in a large pan over medium-high heat. Stir in savory, basil, and thyme; cook for 1 minute. Add shallots and cook until transparent, 5 to 7 minutes. Stir in garlic and cook, being careful not to burn, about 1 minute more.

  • Saute shrimp in the same pan over medium to medium-high heat until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes per side. Transfer shrimp quickly to a separate dish; do not overcook.

  • Pour limoncello and lemon juice into the same pan and cook over medium heat until mixture is reduced by about half, 7 to 9 minutes. Add heavy cream gradually. Season with salt and pepper. Add shrimp back into the pan and heat, stirring to coat, 2 to 3 minutes.

  • Spoon 1 shrimp with sauce onto each baguette slice. Serve.

Nutrition Facts

112 calories; protein 5.3g; carbohydrates 10.6g; fat 4.8g; cholesterol 40.3mg; sodium 147.6mg. Full Nutrition