Pasta with Shrimp and Browned Butter

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Flavor upon flavor is built into this dish by cooking dried pasta, 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. Crushed red pepper flakes and lemon juice brighten and balance the richness of this dish.

Adapted from
Milk Street Magazine, 2020

SERVES 4

INGREDIENTS:

6 tablespoons salted butter, divided
1½ pounds large or extra-large shrimp, peeled, deveined and patted dry
Kosher salt, taste
Freshly ground black pepper, to taste
Crushed red pepper flakes, to taste
8 ounces dried tagliatelle or pappardelle pasta
4 scallions, cut into 1-inch lengths
Juice of 2 lemons

DIRECTIONS:

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 and set aside.

Brown remaining butter in the same skillet. Add 3 cups water, just a sprinkling of pepper flakes and salt and black pepper to taste, then simmer. Add pasta, cover and cook, until al dente. Uncover and reduce slightly.

Over low, stir in scallions and shrimp. Off heat, season with lemon juice, salt, pepper and pepper flakes.

COOK’S NOTES:

You can use cooked, frozen shrimp in this recipe, if that is what you have on hand in your freezer. Just thaw the shrimp in the refrigerator prior to cooking this dish add them to the skillet, over low heat, to prevent them from being over cooked.

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Pappardelle with Butternut Squash, Radicchio and Fennel

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Serves 2 to 3

Ingredients:
9 ounces of  Pappardelle pasta (home made or commercially prepared)
2 cups butternut squash, diced
2 cups fresh radicchio, shredded
1/2 cup fresh fennel, shredded
1 garlic clove, minced
6 tablespoons extra virgin olive oil
2 tablespoons white vinegar
Salt, to taste
Freshly ground black pepper to taste
Fresh chopped parsley, for garnish
Grated Parmigiano Reggiano or Pecorino cheese  (optional)

 
Directions:
Bring a large pot of salted water to a boil.

Heat 4 tablespoons of the oil in a large skillet over medium heat; add garlic and cook for 1 minute stirring occasionally. Add the squash and sauté for 5-6 minutes on high heat until the squash is golden and crispy.  Remove from the pan and set aside. Add the radicchio and vinegar, lower the heat and cook until wilted. Season with salt and pepper to taste.

Cook the Pappardelle according to package directions and drain, reserving 1/2 cup of the pasta cooking water. Transfer the Pappardelle to the pan adding a little of the pasta cooking water to loosen if needed, then add the remaining oil and toss to combine.

Add the fennel. Season with salt and pepper to taste.  Divide among plates, garnish with chopped parsley and serve.

Sprinkle with grated Parmigiano Reggiano cheese or grated Pecorino cheese if desired.

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Creamy Tagliatelle with Leeks and Bacon

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Cook’s Notes:

Leeks Basics: Leeks are a member of the onion family and are related to shallots, garlic, chives, and scallions. They have a sweet, delicate flavor all their own. Before using leeks, it is essential to clean them well, as dirt, sand, and grit can collect between the layers.

In Season: Leeks are available year-round in most regions.

What to Look For: Leek tops should be dark green and firm, not limp or dried out. The bulb ends should have fringes of small crisp-looking roots still attached; avoid split or soft bulbs, or those with large blemishes.

How to Store: Refrigerate leeks up to one week, loosely wrapped in plastic. Wait to trim the tops and roots until just before using.

TODAY.com Parenting Team FC Contributor