This scrumptious pasta dish has everything you need for a great meal all in one bowl.
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 pepper
Est. added sugars 0g
How to Make It
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.
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.
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.
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.
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.
Maybe I shouldn't review this because my daughter wound up eating with us and she hates shrimp, so I substituted cubed chicken breast instead. I also used shiitake mushrooms. Something about the earthiness of the mushrooms and the char on the lemon just didn't send me. I did really like the texture of the sauce (I only used about 1/2 cup of pasta water) with the egg yolk made in this way; quite unique and I'd try this again but with different flavors. I also used dried pappardelle from Trader Joes (8 oz bag) which worked great. Probably won't make this again, but I'm glad I tried it.
This dish is way beyond your average weeknight pasta bowl. The lemon/cheese/egg sauce is so smooth and rich. My family loved it. I crisped up some pancetta and added it as a garnish simply because I needed to use it up and that made the dinner even better. Will definitely make again. It took me longer to make than the 21 minutes shown on the recipe, probably more like 30, but still easy enough for a quick dinner.
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