Recipes, Chef Ming Tsai, Lemongrass Scampi with Pappardelle, One-Pot Meals, Kyle Books, Shrimp



Chef / owner of Blue Ginger Restaurant in Wellesley, Massachusetts and host of Simply Ming on PBS TV.


Aside from his acclaimed cooking, Ming Tsai is a successful entrepreneur and a chef with a big heart. He donates much of his time to charity work and is currently exploring the role food plays in curing ailments.

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Lemongrass Scampi with Pappardelle

© 2010 Ming Tsai  - taken from Simply Ming One-Pot Meals used with permission from Kyle Books


Serves 4

Lemongrass Scampi with Pappardelle

Photo Credit: Anotonis Achilleos


- 1/2 pound fresh or dried pappardelle

- Kosher salt

- 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

- 12 large (U-15) shrimp, peeled and deveined

- Zest and juice of 2 lemons

- 3 tablespoons unsalted butter

- 1 tablespoon thinly sliced chives, for garnish


1) Fill a large bowl with water and add ice.

2) In a stockpot or other tall wide pot, cook the pappardelle in abundant boiling salted water until al dente, 1 to 2 minutes if fresh, 4 to 5 minutes if dried.

3) Using a large strainer, transfer the pasta to the ice water, and when cold, drain and transfer to a medium bowl.

4) Drizzle in enough oil to coat the pasta lightly, toss, and set aside.

5) Reserve 1 cup of the cooking water.

6) Heat the stockpot over medium heat.

7) Add the 2 tablespoons of oil and swirl to coat the bottom.

8) When the oil is hot, add the lemongrass, shallots and garlic and sauté, stirring, for 1 minute.

9) Season with salt and pepper. 

10) Add the shrimp and sauté until cooked through, 3 to 5 minutes.

11) Add the lemon zest and juice, stir, and return the pasta to the pot.

12) Toss to combine.

13) Adjust the seasoning if necessary.

14) If the mixture seems dry, add as much of the reserved pasta water, starting with 2 tablespoons, as needed.

15) Add the butter, stir, and transfer to four individual serving plates.

16) Garnish with the chives and serve.



Blue Ginger


Eclectic / Fusion

583 Washington Street

Wellesley, MA 02482 (view map)

T: 781.283.5790 (make a reservation)




Mon - Thu: 11:30am - 2pm

Fri: 11:30am - 2pm

Sat: 12pm - 10pm (Lounge)


Mon - Thu: 5:30pm - 9:30pm

Fri: 5:30pm - 10pm

Sat: 5pm - 10pm

Sun: 5pm - 9pm



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Photo Credit: Leanna Creel

Blue Ginger - Wellesley, MA


- Simply Ming One-Pot Meals [buy it]

- Simply Ming: Easy Techniques for East-Meets-West Meals [buy it]

- The Asian Kitchen [buy it]

- Ming’s Master Recipes [buy it]

- Blue Ginger: East Meets West Cooking [buy it]


Ming Tsai’s recommendations for restaurants, cocktails, markets, and food purveyors in the Boston area, as well as his favorite woks, drinks, and food allergy resources.

Simply Ming One-Pot Meals

Available on

Autographed copy from Ming Tsai

Simply Ming: Easy Techniques for East-Meets-West Meals

Available on

Autographed copy from Ming Tsai

The Asian Kitchen

Available on

Ming’s Master Recipes

Available on

Autographed copy from Ming Tsai

Blue Ginger: East Meets West Cooking with Ming Tsai

Available on

Autographed copy from Ming Tsai


Chef Ming Tsai