Date Night Lemon Pappardelle with Shrimp

Ingredients

• 1 lb. uncooked shrimp
• 4 tablespoons butter, divided
• 1/2 teaspoon fresh garlic, grated (less than one clove)
• 1/4 to 1/2 cup white wine (I usually eyeball it)
• 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 – yum)
• freshly grated black pepper

Steps

1. 1

   Cook according to package directions (add a big pinch of salt to your water for better-tasting pasta). Drain and reserve some water. Toss pasta with olive oil to prevent sticking.

2. 2

   Melt 2-3 tablespoons butter over medium heat. Add the garlic; sauté for 1-2 minutes (do not brown the garlic). Add the wine; let it sizzle out for a few minutes. Add the cream; bring to a simmer. Add the lemon juice, salt, and optional Parmesan; bring down to low heat.

3. 3

   Pat shrimp dry with paper towels. Heat one tablespoon of the butter in a large skillet over medium heat. Add the shrimp, season with salt, and flip when pink (1-2 minutes per side). Cover with foil and set aside.

4. 4

   Toss your pasta with the warm sauce. Serve alongside a pile of fresh, juicy, hot, buttery shrimp. Serve with freshly cracked black pepper and little wedges of lemon. Ooooh baby.