Here's a great recipe posted by Contessa a while back:

Shrimp Limoncello

2 dozen large shrimp (you can add more if you'd like)
flour (for dusting shrimp)
2 ounces olive oil
1 tablespoon chopped garlic
2 tablespoons shallots
4 ounces limoncello
8 ounces chicken stock
1/2 cup butter
salt and pepper


Peel and de-vein shrimp. Dredge shrimp lightly in flour.

Place shrimp in medium to hot skillet with olive oil; sauté lightly, about 2 minutes on each side.

Remove shrimp from pan, also empty oil, but do not wipe out pan.

Add garlic and shallots to pan; sauté on medium heat until light golden.

Pour in Limoncello and chicken stock and stir. Raise heat and bring ingredients to a boil.

Add butter (latter cut into pieces). Let sauce reduce and thicken until it is the consistency of heavy cream, give a taste to see if it's lemony enough for you. I add 1/2 fresh lemon juice for my tastes. Add shrimp. Cook a few minutes then remove before the shrimp get overdone.

Add salt and pepper to taste. Serve immediately over fettuccine.

Contessa also uses this sauce for her Chicken Piccata. She adds the juice of 1/2 lemon to the mixure. Serve w/lemon slices.