Sicilian Home Cooking by Wanda Tornabene

Author:Wanda Tornabene [Tornabene, Wanda]
Language: eng
Format: epub
Publisher: Knopf Doubleday Publishing Group
Published: 2001-04-24T00:00:00+00:00

SERVES 4

12 tablespoons (1½ sticks) unsalted butter

1 medium onion, finely chopped

Grated zest of 1 lemon

½ cup heavy cream

1 pound small shrimp, shelled and deveined

Salt

½ pound pappardelle

Freshly ground pepper

2 tablespoons freshly chopped Italian parsley

Freshly grated Parmesan cheese

In a large frying pan, melt the butter. Add the onion, lemon zest, cream, shrimp, and salt to taste. Bring to a boil. Immediately reduce the heat, and simmer for 10 minutes, stirring occasionally.

Meanwhile, bring 4 quarts of water to a boil. Add 1½ tablespoons of salt. Stir in the pasta and cook until al dente, stirring often. Drain, reserving 1 cup of hot pasta water.

Add the pappardelle to the pan with the sauce and toss well. Add a little hot pasta water if too dry. Cook over medium-low heat for 3 or 4 minutes. Sprinkle with pepper and parsley and toss well. Serve immediately. Pass the Parmesan cheese.

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