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Paolo’s Pappardelle with Shrimp and Lemon

Updated February 23, 2016
4.00

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This image courtesy of Joseph DeLeo

Serves4

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionCasual Dinner Party, Cooking for a date

Recipe Coursemain course

Mealdinner

Taste and Texturebuttery, creamy, savory

Type of Dishpasta

Ingredients

  • 12 tablespoons (1½ sticks) unsalted butter
  • 1 medium onion, finely chopped
  • Grated zest of 1 lemon
  • ½ cup heavy cream
  • 1 pound small shrimp, shelled and deveined
  • Salt
  • ½ pound pappardelle
  • Freshly ground pepper
  • 2 tablespoons freshly chopped Italian parsley
  • Freshly grated Parmesan cheese

Instructions

In a large frying pan, melt the butter. Add the onion, lemon zest, cream, shrimp, and salt to taste. Bring to a boil. Immediately reduce the heat, and simmer for 10 minutes, stirring occasionally.

Meanwhile, bring 4 quarts of water to a boil. Add 1½ tablespoons of salt. Stir in the pasta and cook until al dente, stirring often. Drain, reserving 1 cup of hot pasta water.

Add the pappardelle to the pan with the sauce and toss well. Add a little hot pasta water if too dry. Cook over medium-low heat for 3 or 4 minutes. Sprinkle with pepper and parsley and toss well. Serve immediately. Pass the Parmesan cheese.

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