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Pasta with Shrimp and Browned Butter
We build big flavor into this dish by cooking tagliatelle or pappardelle—dried pastas made with egg—in a skillet, directly in the liquid that becomes the pasta sauce. The noodles' delicate texture pairs perfectly with sweet, briny shrimp and the nuttiness of browned butter. Use larger-sized shrimp, large or extra-large, so they remain tender and plump. Red pepper flakes and lemon juice brighten and balance the richness of this dish.
4
Servings
20 minutes
Ingredients
-
6
tablespoons salted butter, divided
-
1½
pounds large or extra-large shrimp, peeled, deveined and patted dry
Pardon the interruption
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July 8, 2023
Excellent dish. Longing for More Information
I am not going to critique the flavor because I made a bunch of changes. I made a shrimp stock out of the shrimp shells by sautéing the shells until spotty brown and then simmering with 3 cups of water and 1 cup of white wine. I simmered until reduced to 3 cups total to use for the water. I added about 5 cloves of garlic while sautéing the shrimp and then cut the lemon juice by half. The end result was amazing. However, I was confused about the pappardelle as I can only find it sold in little nest type balls. When I added the pasta to the simmering liquid, the pasta was not submerged fully. I kept lifting the lid and stirring to try and get all of the pasta fully cooked which took a while. The pasta directions said 5-6 minutes, but I ended up cooking for almost 12 minutes to get the pasta al dente. This recipe would benefit with more description on the processes with temp settings and estimated durations of things. Although, the end result was really good!
March 13, 2023
Quick & Easy & Really Great Flavor
Great recipe, next time I make this I will use only one lemon, and possibly add 2 tbls. butter added with it, the lemon at the end did not absorb as well as I wanted, and the butter would make it more saucy. I loved the red pepper flakes and added at the end as well. I used Flora pappardelle, loved the texture of this pasta.
July 5, 2022
Totally delicious!
This recipe was quite easy to execute, and the results were delicious! I used only about half the amount of lemon juice, sweet Kerrygold butter, along with my new favorite pasta, the Sfoglini Saffron Malloreddus. What a magical umami pairing!
June 21, 2022
Simple and Delicious
An easy, quick meal with ingredients likely to be on hand (shrimp excepted). Used two small/medium lemons and seemed about right. Thought I was being generous with red pepper flakes but there was room for more. Will make again!
June 12, 2022
Great, easy recipe
Really liked this. Simple, comes together easily/quickly, and a family of four with very different tastes all agreed it was a keeper. One pan cooking is a bonus when cleaning up.
Hi Dean -
This recipe is from our upcoming cookbook, Cookish. Cookish recipes use fresh combinations of flavors and textures to create simple, streamlined and boldly flavored food fast. Because these recipes are so quick, they typically only have a short paragraph of instructions. Hope that helps explain the different recipe style!
Best,
The Milk Street Team
Hi Richard -
Since this recipe is from our upcoming cookbook, COOKish, it's written in a slightly different style. These recipes are so simple and easy to throw together we didn't find exacting times and temperatures were necessary. Instead, we encourage you to use your senses and follow the visual clues in the recipe. For example, to cook the shrimp, you could use medium, medium-high, medium-low, or low. It will just take longer over lower heat, faster over higher heat. Watch for the browning to occur on the bottom and then remove them from the heat. Good luck!
Best,
The Milk Street Team
I made this for dinner tonight and it was very good. I only used the juice of one lemon, and am glad I did. That was just perfect for my taste. I am not generally a fan of scallions, but I put them in as directed, and they really added a nice flavor. It is a subtle dish but a lovely combo of flavors. I will make it again for sure.
Hi Shane -
While that would probably work in theory (though timing may be different), we doubt the skillet will be able to hold that much water and pasta. Using a pot other than a skillet won't allow for as much evaporation of the liquid so we can't say for sure if it will work.
Best,
The Milk Street Team
This is quick, easy, and delicious! At the suggestion of one of the reviewers, I added a handful of fresh garlic and a pint of grape tomatoes cut in half. Followed the directions to a tee. Pasta was perfectly al dente and the shrimp were perfectly cooked. I used quite a bit of the crushed red pepper because we like heat. One pan, 10 min. cooking time, and voila! Recipe is definitely a keeper.
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Is this the end of the recipe? Why is there no indication that this is the last step.....if it is?