Name: Lemon and Nordic Shrimp Pappardelle
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 lemon; 3/4 lb (340 g) pappardelle; 4 shallots, thinly sliced; 2 tbsp butter; 1/4 cup (60 ml) lemon juice; 3/4 cup (180 ml) 15% cooking cream or 35% cream; 1/4 tsp red pepper flakes; 3 tbsp dill, finely chopped; 1/2 lb (225 g) fresh or thawed frozen Nordic shrimp, patted very dry; Lemon wedges, for serving (optional)

Preparation

- Remove the lemon zest with a vegetable peeler. On a work surface, remove and compost the white pith (which is bitter) from the back of the zest. Cut the lemon zest into thin julienne. You can also remove thin strips of zest with a lemon zester. Set aside.
- In a pot of salted boiling water, cook the pasta until very al dente. Set aside 1/2 cup (125) of the pasta cooking water. Drain the pasta.
- Meanwhile, in a large skillet over medium heat, soften the shallots in the butter. Add 2 tbsp (30 ml) of the lemon juice and let reduce until dry.
- Add the zest, remaining lemon juice, cream and red pepper flakes to the skillet. Cook for another 2 minutes. Add the pasta and reserved pasta cooking water. Continue to cook until the pasta is al dente and the sauce starts to thicken slightly. Season with salt and pepper. Remove from the heat. Add the dill and mix well.
- Divide the pasta among four plates. Top with the shrimp. Serve with lemon wedges.

Lemon and Nordic Shrimp Pappardelle

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Ingredients

Preparation

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