Information
Course: main course
Total time: under 30 minutes
Skill level: Easy
Cost: Inexpensive
Yield: Serves 4
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
Directions
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.
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving and does not include Freshly grated Parmesan Cheese.
753kcal (38%)
114mg (11%)
11mg (18%)
483mcg RAE (16%)
425mg
79mg
32g
3g
3g
48g
305mg (102%)
480mg (20%)
29g (146%)
48g (75%)
5mg (27%)