Paolo’s Pappardelle with Shrimp and Lemon Recipe

Paolo’s Pappardelle with Shrimp and Lemon Recipe

  • 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
  1. 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.
  2. 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.
  3. 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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