SEAFOOD PAPPARDELLE RECIPES RECIPES

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PAPPARDELLE WITH SHRIMP AND CREAM SAUCE RECIPE | EAT ...



Pappardelle with Shrimp and Cream Sauce recipe | Eat ... image

The Pappardelle with Shrimp and Cream Sauce recipe out of our category Shrimp! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 40 minutes

Yield 4

Number Of Ingredients 16

1 handful Basil
1 shallot
1 garlic
2 tablespoons butter
1 tablespoon Pastry flour
100 milliliters dry white wine
200 milliliters Vegetable broth
400 grams Tagliatelle
salt
500 grams shrimp (peeled and deveined, except for the tail segment)
2 tablespoons olive oil
1 dried chile pepper
1 teaspoon Red pepper flakes
freshly ground peppers
100 grams Crème fraiche
1 organic lemon (juiced and zested)

Steps:

  • Rinse and dry the basil, then remove the leaves. Finely chop 3-4 leaves. Peel and finely chop the shallot and garlic. Sauté in the butter briefly, then sprinkle with the flour. Mix in the wine and the broth, and simmer gently for a few minutes.
  • Cook the pappardelle in boiling salted water until al dente. Rinse and dry the shrimp. Sauté the shrimp in the oil for 2-3 minutes on each side. Crush the dried chili, then add to the pan with the red pepper flakes. Toss to combine, then season to taste with salt, pepper, and lemon juice.
  • Mix the crème fraîche into the sauce, then season to taste with salt, pepper, and lemon juice. Mix in the chopped basil.
  • Transfer the pappardelle to plates, and top with the sauce, shrimp, and basil leaves. Sprinkle with lemon sauce, and serve with the remaining sauce on the side.

PAPPARDELLE WITH SHRIMP AND CREAM SAUCE RECIPE | EAT ...



Pappardelle with Shrimp and Cream Sauce recipe | Eat ... image

The Pappardelle with Shrimp and Cream Sauce recipe out of our category Shrimp! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 40 minutes

Yield 4

Number Of Ingredients 16

1 handful Basil
1 shallot
1 garlic
2 tablespoons butter
1 tablespoon Pastry flour
100 milliliters dry white wine
200 milliliters Vegetable broth
400 grams Tagliatelle
salt
500 grams shrimp (peeled and deveined, except for the tail segment)
2 tablespoons olive oil
1 dried chile pepper
1 teaspoon Red pepper flakes
freshly ground peppers
100 grams Crème fraiche
1 organic lemon (juiced and zested)

Steps:

  • Rinse and dry the basil, then remove the leaves. Finely chop 3-4 leaves. Peel and finely chop the shallot and garlic. Sauté in the butter briefly, then sprinkle with the flour. Mix in the wine and the broth, and simmer gently for a few minutes.
  • Cook the pappardelle in boiling salted water until al dente. Rinse and dry the shrimp. Sauté the shrimp in the oil for 2-3 minutes on each side. Crush the dried chili, then add to the pan with the red pepper flakes. Toss to combine, then season to taste with salt, pepper, and lemon juice.
  • Mix the crème fraîche into the sauce, then season to taste with salt, pepper, and lemon juice. Mix in the chopped basil.
  • Transfer the pappardelle to plates, and top with the sauce, shrimp, and basil leaves. Sprinkle with lemon sauce, and serve with the remaining sauce on the side.

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