Serves 4

1 pound pappardelle
1 tablespoon minced lemongrass (white part only)
4 shallots, sliced
1 tablespoon minced Garlic
12 large Contessa shrimp, U-15, peeled, deveined
Juice of 3 lemons
1/4 cup fish sauce
2 tablespoons butter
Canola or grapeseed oil for cooking
Kosher salt and freshly ground black pepper to taste

Fill a stockpot 1/3 full with water and bring to a boil over high heat. When boiling, add salt. Add pappardelle and cook until al dente. Drain pappardelle and set aside. In same stockpot over medium heat, coat lightly with oil and saute sauté the lemongrass, shallots and garlic for 1 minute, then season. Add the shrimp and sauté until cooked through, about 3-5 minutes. Add lemon juice, fish sauce and pasta and toss to combine. Check for flavor and season, if necessary. Add butter, toss to melt, taste and serve.

 

• Wine Notes:
  
  2005 Altanuta Alto Adige DOC Pinot Grigio
  Aromatic with floral and citrus notes. Flavors of green apple and pear dominate, with a kick of vibrant, lemony acidity. Pairs beautifully with the light, lemon-infused seafood dishes in this episode.
  
  
  
  Brut Dargent Blanc de Blancs
  Produced by the Methodic Traditionnelle, similar to the method employed in Champagne, with a secondary fermentation in the bottle. Dry, elegant and perfectly balanced, with a crisp, lively style – perfect with the Crispy Scallop Coins.
  
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  >>This recipe appears in Episode #510.
  
  >>Click here for a printer friendly version
  

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