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Italian, Sicily
Paolo’s Pappardelle with Shrimp and Lemon Recipe-2689

Photo by: Joseph De Leo
Comments: 0


Pappardelle ai Gamberi e Limone di Paolo

Yield: Serves 4


  • 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


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.

© 2001 Giovanne Tornabene and Gilda Di Paola Tornabene

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving and does not include Freshly grated Parmesan Cheese.

753kcal (38%)
399mg (17%)
48g (75%)
29g (146%)
305mg (102%)
483mcg RAE (16%)
11mg (18%)
113mg (11%)
5mg (27%)

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