Peel and de-vein shrimp. Dredge shrimp lightly in flour.
Place shrimp in medium to hot saucepan 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 Caravella Limoncello and consumme and stir. Stir in tomato paste. Raise heat and bring ingredients to a boil.
Add shrimp and butter (latter cut into pieces). Let sauce reduce and thicken until it is the consistency of heavy cream, but do not overcook shrimp; may need to remove shrimp before sauce is finished cooking.
Add salt and pepper to taste. Serve immediately with fettuccine or risotto and sautéed spinach.