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Gallery Mafaldine with Shrimp and Lemon Credit: Johnny Miller Recipe Summary prep: 50 mins total: 1 hr 30 mins Servings: 6
Ingredients Ingredient Checklist 1 pound large shrimp, heads and shells removed and reserved 3 tablespoons unsalted butter 1 tablespoon tomato paste 1/2 cup dry white wine, such as Sauvignon Blanc Coarse salt 1 pound mafaldine 1 lemon, 1/2 thinly sliced crosswise and seeds removed 1 shallot, minced 1/2 teaspoon red-pepper flakes, plus more for serving 1/4 cup creme fraiche
Gallery Mafaldine with Shrimp and Lemon Credit: Johnny Miller
Recipe Summary prep: 50 mins total: 1 hr 30 mins Servings: 6
Gallery
Mafaldine with Shrimp and Lemon Credit: Johnny Miller
Mafaldine with Shrimp and Lemon
Credit: Johnny Miller
Mafaldine with Shrimp and Lemon
Recipe Summary prep: 50 mins total: 1 hr 30 mins Servings: 6
Recipe Summary
prep: 50 mins total: 1 hr 30 mins
Servings: 6
prep: 50 mins
total: 1 hr 30 mins
prep:
50 mins
total:
1 hr 30 mins
Servings: 6
6
Ingredients
Ingredients
- 1 pound large shrimp, heads and shells removed and reserved 3 tablespoons unsalted butter 1 tablespoon tomato paste 1/2 cup dry white wine, such as Sauvignon Blanc Coarse salt 1 pound mafaldine 1 lemon, 1/2 thinly sliced crosswise and seeds removed 1 shallot, minced 1/2 teaspoon red-pepper flakes, plus more for serving 1/4 cup creme fraiche
Directions
Slice each shrimp in half lengthwise; refrigerate.
Melt 1 tablespoon butter in a medium saute pan over medium. Add shrimp heads and shells and tomato paste and cook, stirring, until shells are pink and opaque, about 2 minutes. Pour in 1/4 cup wine and cook, stirring, until reduced, about 1 minute. Add 4 cups water, bring to a boil, and simmer 30 minutes. Strain shrimp stock through a sieve into a bowl; discard solids. (You should have about 2 1/4 cups.)
Meanwhile, bring a large pot of water to a boil; add salt. Cook pasta 2 minutes less than instructed on package, adding lemon slices during last 5 minutes. Drain.
Melt remaining 2 tablespoons butter in a large saute pan over medium. Add shallot and pepper flakes. Cook, stirring, until shallot is translucent, about 1 minute. Season shrimp with salt; add to pan in a single layer. Cook until light pink on one side, about 2 minutes. Turn; cook 1 minute more.
Pour in remaining 1/4 cup wine and cook, stirring, until reduced. Pour in shrimp stock and simmer until slightly reduced and thickened, about 2 minutes. Whisk in creme fraiche until combined.
Add pasta and lemon slices and stir to coat pasta with sauce. Remove from heat; squeeze remaining lemon half over top. Serve immediately, sprinkled with pepper flakes.
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All Reviews for Mafaldine with Shrimp and Lemon
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mafaldine with Shrimp and Lemon
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
