lemongrass scampi with pappardelle

Name: Lemongrass Scampi With Pappardelle
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 1/2 pound(s) fresh or dried pappardelle; kosher salt, to taste; 2 tablespoon(s) extra-virgin olive oil, plus more for coating the pasta; 2 tablespoon(s) minced lemongrass, white part only; 4 shallots, sliced thin; 1 tablespoon(s) minced garlic; freshly ground black pepper, to taste; 12 large shrimp (u-15), peeled and deveined; 2 lemons, zest and juice of; 3 tablespoon(s) unsalted butter; 1 tablespoon(s) chives, thinly sliced, for garnish

(2 RATINGS)

3 Pinches 2 Photos

Kathy D

Updated on Jul 16, 2019

This Italian Asian fusion recipe comes from my Ming Tsai cookbook. It's easy to prepare. I hope you enjoy it!

Rate

prep time 15 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

1/2 pound fresh or dried pappardelle
kosher salt, to taste
2 tablespoons extra-virgin olive oil, plus more for coating the pasta
2 tablespoons minced lemongrass, white part only
4 shallots, sliced thin
1 tablespoon minced garlic
freshly ground black pepper, to taste
12 large shrimp (u-15), peeled and deveined
2 lemons, zest and juice of
3 tablespoons unsalted butter
1 tablespoon chives, thinly sliced, for garnish

How To Make lemongrass scampi with pappardelle

Step 1

Fill a large bowl with water and add ice. In a stockpot, cook the pappardelle in boiling salted water until al dente, 1-2 minutes if fresh, 4-5 minutes if dried. Using a large strainer, transfer the pasta to the ice water, and when cold, drain and transfer to a medium bowl. Drizzle in enough oil to coat the pasta lightly, toss, and set aside. Reserve 1 cup of the cooking water.

Step 2

Heat the stockpot over medium heat. Add the 2 tablespoons of oil and swirl to coat the bottom. When the oil is hot, add the lemongrass, shallots, and garlic, and saute, stirring, for 1 minute. Season with salt and pepper. Add the shrimp and saute until cooked through, 3-5 minutes. Add the lemon zest and juice, stir, and return the pasta to the pot. Toss to combine. Adjust the seasoning if necessary. If the mixture seems dry, add as much of the reserved pasta water, starting with 2 tablespoons, as needed. Add the butter, stir, and transfer to four individual serving plates. Garnish with the chives and serve.
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