Lemongrass Scampi with Pappardelle

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

Yield

Serves 4

- 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

Directions

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.

Photo Credit: Leanna Creel

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