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Charred Lemon Pappardelle with Mushrooms and Shrimp

Photo: Christopher Testani; Styling: Kaitlyn Duross

Hands-on time 21 mins
Total time 21 mins

Serves 6 (serving size: 1 1/3 cups)

This scrumptious pasta dish has everything you need for a great meal all in one bowl. 


  • 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 pepper

Nutrition Information

  • calories 426
  • fat 14.7 g
  • satfat 5.1 g
  • monofat 6.1 g
  • polyfat 1.9 g
  • protein 25 g
  • carbohydrate 47 g
  • fiber 4 g
  • cholesterol 258 mg
  • iron 3 mg
  • sodium 606 mg
  • calcium 191 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  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.