Date Night Lemon Pappardelle with Shrimp
Ingredients
- 1 uncooked shrimp lb.
- 4 tablespoons 4 tablespoons butter , divided
- 1/2 teaspoonone 1/2 teaspoon fresh garlic , grated (less than one clove)
- 1/41/2 white wine to cup (I usually eyeball it)
- 1/2 cup 1/2 cup heavy cream
- 1/2 teaspoon 1/2 teaspoon salt
- 1/4 cup 1/4 cup Parmesan cheese grated (optional)
- 12 fresh lemon juice – tablespoons
- 8 ounces 8 ounces pappardelle fettuccini pasta ( or(egg pasta or fresh pasta – yum)
- black pepper freshly grated
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Instructions
- Pasta: Cook according to package directions (add a big pinch of salt to your water for better-tasting pasta). Drain and reserve some water. Toss pasta with olive oil to prevent sticking.
- Sauce: Melt 2-3 tablespoons butter over medium heat. Add the garlic; sauté for 1-2 minutes (do not brown the garlic). Add the wine; let it sizzle out for a few minutes. Add the cream; bring to a simmer. Add the lemon juice, salt, and optional Parmesan; bring down to low heat.
- Shrimp: Pat shrimp dry with paper towels. Heat one tablespoon of the butter in a large skillet over medium heat. Add the shrimp, season with salt, and flip when pink (1-2 minutes per side). Cover with foil and set aside.
- Assemble: Toss your pasta with the warm sauce. Serve alongside a pile of fresh, juicy, hot, buttery shrimp. Serve with freshly cracked black pepper and little wedges of lemon. Ooooh baby.
Source
Original recipe: View Original