Charred Lemon Pappardelle with Mushrooms and Shrim
Category
Entrees - Maindishes
Sub
Category
None
Ingredients
3 lemons
2 1/2 tablespoons half-and-half
1/2 teaspoon grated lemon rind
1/4 teaspoon crushed red pepper
2 ounces Parmesan cheese, grated and divided (about 1/2 cup)
3 large egg yolks
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
1 large shallot, minced (about 1/3 cup)
4 garlic cloves, minced (about 1 1/2 teaspoons)
2 cups halved chanterelle or shiitake mushrooms, cleaned
1 pound medium shrimp, peeled and deveined
1 teaspoon kosher salt, divided
1/2 cup dry white wine
1 pound fresh pappardelle pasta
3 tablespoons chopped fresh basil
1/4 teaspoon freshly ground black
Instructions
1. Heat a cast-iron skillet over medium-high
heat. Cut lemons in half crosswise. Arrange
lemons in pan, cut side down; cook 3 to 4
minutes or until cut side of lemon is charred.
Remove lemons from pan; cool.
2. Squeeze 3 charred lemon halves to equal 2
tablespoons lemon juice; cut remaining lemon
halves into 6 wedges, and set aside. Combine
juice, half-and-half, rind, red pepper, 1 ounce
Parmesan, and yolks in a medium bowl, stirring
with a whisk. Set aside.
3. Heat 1 tablespoon oil and butter in a large
skillet over medium heat. Add shallot and
garlic; cook 30 seconds, stirring constantly.
Add mushrooms to pan; cook 4 minutes or until
mushrooms release their juices. Remove mixture
from pan; keep warm.
4. Increase heat to medium-high. Add remaining
1 tablespoon oil to pan; swirl to coat. Add
shrimp to pan; sprinkle evenly with 1/4
teaspoon salt. Cook 2 minutes. Add wine to pan;
cook 2 minutes or until liquid reduces to about
2 tablespoons. Remove pan from heat.
5. Cook pasta 2 minutes in a large pot of
boiling water. Reserve 2 cups pasta cooking
liquid; drain pasta. Immediately return pasta
to pan over low heat. Add egg yolk mixture to
hot pasta, tossing noodles quickly with tongs
to coat completely. Stir in mushroom mixture;
add pasta water a little at a time (start with
1 cup) to thin sauce to desired consistency.
Stir in remaining 3/4 teaspoon salt, basil, and
half of shrimp mixture. Divide pasta mixture
evenly among 6 plates; top evenly with
remaining shrimp mixture. Sprinkle evenly with
remaining Parmesan and black pepper. Serve with
charred lemon wedges.
Originally Submitted
2/29/2016
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