Oh yes, that is right- Lemon Peppered Shrimp Paaapppaaarrdeeeellllee.  Perfectly paired with Fidelitas White Wine – YUM. Super quick to make, light and fresh!

What you need:

  • 1/2 cup butter
  • 3 Tbsp EVOO
  • Salt, to taste (don’t skimp)
  • Freshly ground pepper (more the merrier)
  • Lemon Pepper to taste
  • 3 garlic cloves, minced
  • 1/2 cup finely chopped fresh parsley
  • 2 medium sized lemons, halved
  • 1 1/2 lb uncooked, deveined shrimp
  • 2 green onions, chopped
  • 2 10oz containers of fresh egg pappardelle

Preheat the oven to 375 degrees.

In a small saucepan, melt butter and add the EVOO, garlic, ground pepper, salt, Lemon Pepper and juice of a full lemon.  Bring to a simmer and then reduce heat while adding the fresh parsley.

What you need

What you need

Rinse shrimp and place evenly in a baking dish.  Sprinkle more Lemon Pepper, squeeze juice of a lemon half and add a bit more ground pepper on top of the shrimp.

When the butter mixture has cooled just a bit, pour it over the top of the shrimp and mix.  Cut the remaining half lemon into flat wedges and place them on top of the shrimp (about 6 total), then sprinkle the green onions on top.

Place shrimp evenly on baking dish.

Place shrimp evenly on baking dish.

Pop the shrimp in the oven for about 10-12 minutes, until they are nearly cooked- OK not to be completely done.

In a large pot, boil salted water and add your fresh pappardelle (next time I will make my own, but tonight I had to cheat :0) … ) for about  2 minutes top and remove boiling pot from the burner.  Again, OK if it is not 100% done.

Right out from oven.

Right out from oven.

While the pappardelle is cooking, heat a medium skillet on medium low heat and scoop about 1/4 or 1/3 of the shrimp (along with the butter sauce) in the skillet.  Using tongs grab a serving of pappardelle from the water and add it to the skillet…let the pappardelle drain a bit before adding it.
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A little balancing act between straining and sauteing ;)

A little balancing act between straining and sauteing 😉

For about a minute or two, mix the shrimp, butter mixture and pappardelle around in the skillet, adding a fresh crack of pepper and a pinch of salt.  Remove from heat and place in a serving bowl.  Repeat.  Repeat.  Repeat.

Dust with a little leftover parsley and some shaved parmesan.

Enjoy!

tada! Enjoy!

tada! Enjoy!

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