Lemon Pappardelle with Shrimp
Ingredients
The pasta
-
8
ounces
pappardelle or fettuccini pasta
The sauce and shrimp
-
1
lb.
uncooked shrimp
-
4
tablespoons
butter
-
½
teaspoon
fresh garlic, grated
-
¼ to ½
cup
white wine
-
½
cup
heavy cream
-
½
teaspoon
salt
-
¼
cup
grated Parmesan cheese (optional)
-
1–2
tablespoons
fresh lemon juice
-
freshly grated
black pepper
Instructions
- Cook the pasta according to package directions, adding salt to the water. Drain and reserve some pasta water.
- Melt 2-3 tablespoons of butter over medium heat, add garlic and sauté for 1-2 minutes. Add wine, let it sizzle, then add cream and bring to a simmer. Stir in lemon juice, salt, and optional Parmesan.
- Pat the shrimp dry, heat remaining butter in a skillet, and cook shrimp until pink, about 1-2 minutes per side. Cover and set aside.
- Toss the cooked pasta with the sauce and serve with the shrimp on the side, topped with black pepper and lemon wedges.
Nutrition Facts (estimated)
Servings
3-4
Calories
500
Total fat
25g
Total carbohydrates
40g
Total protein
30g
Sodium
500mg
Cholesterol
200mg
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