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.
Ingredients
- 6 tablespoons salted butter - divided
- 1½ pounds extra-large shrimp - peeled, deveined, and patted dry
- kosher salt
- ground black pepper
- red pepper flakes
- 8 ounces dried pappardelle pasta - or tagliatelle
- 4 scallions - cut into 1-inch lengths
- 2 lemons - juice of
Instructions
Cook the shrimp
- Melt 2 tablespoons butter in a large skillet.
- Add shrimp and a bit of salt and pepper.
- Cook without stirring until browned on the bottom.
- Transfer to a bowl.
Cook the pasta
- Brown remaining butter in the same skillet.
- Add 3 cups water, some pepper flakes, salt, and pepper, then simmer.
- Add pasta, cover, and cook, until al dente.
- Uncover and reduce slightly.
Combine, season, and serve
- Over low, stir in scallions and shrimp.
- Off heat, season with lemon juice, salt, pepper, and pepper flakes.