Lemon Peppered Shrimp Pappardelle
Posted on February 23, 2014
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.
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.
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.
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.
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.
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