Lemon & Prawn Pappardelle

Lemon and Prawn Pappardelle

Serves 4
Allergy Shellfish
Meal type Main Dish


  • 6oz unsalted butter
  • 1 Medium onion (finely chopped)
  • 1 Zest lemon (grated)
  • 1 cup heavy cream
  • 1lb shrimp (shelled and deveined)
  • 1lb pappardelle
  • kosher salt
  • fresh ground pepper
  • 2 tablespoons italian parsley (freshly chopped)
  • 1 tablespoon green onion (sliced)
  • Parmesan cheese (freshly grated)


Step 1
In a large frying pan, melt the butter. Add the onion, lemon zest, shrimp, and salt to taste. Sauté over medium high heat till the shrimp is medium rare. Remove shrimp from pan and add cream. Bring to a boil. Immediately reduce the heat, and simmer for 5-6 minutes, stirring occasionally till sauce coats the back of a spoon and is thickened to your liking.
Step 2
Bring 4 quarts of water to a boil. Add 11⁄2 tablespoons of salt. Stir in the pasta and cook until al dente, stirring often.
Step 3
Add the pappardelle and shrimp to the pan with the sauce and toss well. Add a little hot pasta water if sauce is too thick to coat noodles. Cook over medium-low heat for 3 or 4 minutes. Sprinkle with scallions and parsley and toss well. Serve immediately. Pass the Parmesan cheese.