Date Night Lemon Pappardelle with Shrimp
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(24)
Ingredients
3-4 servings
- 1 lb. uncooked shrimp
- 4 tablespoons butter, divided
- 1/2 teaspoon fresh garlic, grated (less than one clove)
- 1/4 to 1/2 cup white wine (I usually eyeball it)
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese (optional)
- 1–2 tablespoons fresh lemon juice
- 8 ounces pappardelle or fettuccini pasta (egg pasta or fresh pasta – yum)
- freshly grated black pepper
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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Chef's notes
Shrimp:
Tail off, tail on – either works. I usually look for the larger size (16-20 per pound).
