This is a pasta dish in more of a French style than Italian – not a tomato to be found.  It is rich and flavorful, with butter, wine and aromatics which come together very nicely.

This makes 2 generous servings.

 

½                             Medium Onion, diced small

1                              Shallot, diced small

1 lb                      Uncooked Shrimp (16-21 count size), easy peel /   deveined with shells

3 cloves              Garlic – minced

¼  cup                 White wine

4 tbsp                 Lemon juice

4 tbsp                 Olive oil

1 Stick                 Butter

½ pound              Pappardelle’s Lemon Ginger Fettuccini

Lemon Pepper Seasoning

Salt & pepper to taste

 

Peel prawns and place prawns in single layer on plate.  Reserve shells in small bowl.

Lightly season both sides of prawns with Lemon Pepper Seasoning.

Heat water in a large pasta pot, adding generous amount of salt to water once at a rolling boil.

Heat oil and half of the butter in a 12” sauté pan over medium heat.

Place prawn shells in pan and sauté until the shells turn pink.  Remove shells from pan keeping oil and butter in pan.

Add onion and shallot to oil & butter over medium heat.  Season lightly with salt & pepper.  Saute until soft and slightly golden around the edges, 3-4 minutes.

Add pasta to boiling water, stir to make sure it doesn’t stick together

Add garlic and stir around to combine.  Cook for 1 minute, just until fragrant.  Reduce heat to medium.

Add remaining butter, lemon juice and wine.  Stir for 1-2 minutes

Add shrimp to pan with onion and garlic, saute 2-3 minutes per side. Cook just until lightly pink on both sides, begin careful to not overcook.

Once cooked, remove prawns from the pan with tongs, reserve in a bowl.

When the pasta reaches al dente, remove from the water and add to the pan.  Toss pasta in the butter sauce to coat.  Add prawns back to pasta, and toss to combine.

Plate up your pasta and enjoy!

* If you can’t find Pappardelle’s Lemon Ginger Pasta, and don’t want to order it on-line, then you can try use a standard fettuccine.   I haven’t tried this, but I would start with adding 2 more tablespoons of lemon juice and 2 tablespoons of fresh ground ginger to the sauce just before adding the pasta to try and achieve the same flavour profile.