Lemon Shrimp Pappardelle for Date Night
Tender lemon shrimp and garlic tossed with pappardelle in a rich, creamy white wine sauce makes a perfect date night meal.
Ingredients
- 1 lb uncooked shrimp, peeled and deveined
- 4 tablespoons butter, divided
- 1/2 teaspoon fresh garlic, grated (less than one clove)
- 1/4 to 1/2 cup white wine (e.g., Pinot Grigio)
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese (optional)
- 1-2 tablespoons fresh lemon juice
- 8 ounces pappardelle or fettuccini pasta (egg pasta or fresh pasta)
- freshly grated black pepper
- 1 tablespoon olive oil
- Lemon wedges for garnish
Instructions
- Cook the pappardelle pasta according to package directions in generously salted boiling water. Drain the pasta, reserving about 1/2 cup of the starchy pasta water. Toss the drained pasta with 1 tablespoon of olive oil to prevent sticking.
- Make the sauce: Melt 2-3 tablespoons of butter in a large skillet over medium heat. Add the grated garlic and sauté for 1-2 minutes until fragrant. Pour in the white wine and let it reduce for a few minutes. Stir in the heavy cream, lemon juice, salt, and optional Parmesan cheese. Bring to a gentle simmer and reduce heat to low.
- Cook the shrimp: Pat the shrimp thoroughly dry. Heat the remaining 1 tablespoon of butter in a separate large skillet over medium heat. Add the shrimp, season with salt and pepper. Cook for 1-2 minutes per side, until pink and cooked through. Remove from heat and set aside.
- Combine: Add the cooked pappardelle pasta to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency.
- Serve: Plate the sauced pasta. Arrange the cooked shrimp on top of the pasta. Garnish generously with freshly grated black pepper and serve immediately with lemon wedges on the side.
Notes
- Use fresh, high-quality shrimp for the best flavor and texture.
- Don't overcook the shrimp; they should be just pink and opaque.
- Reserve pasta water to help emulsify and thicken the sauce if needed.
- Adjust lemon juice and salt to your personal taste. Allergens: Shellfish, Wheat, Milk, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcook the shrimp; they should be just pink and opaque.
- Reserve pasta water to help emulsify and thicken the sauce if needed.
- Adjust lemon juice and salt to your personal taste. Allergens: Shellfish, Wheat, Milk, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.