Pappardelle with shrimp and lemongrass

Pappardelle with shrimp with lemongrass, is the perfect dish as a starter (secondi), or as a main dish. It is really easy to put this special dish together.

Pappardelle with shrimp and lemongrass – serves 4

• 1/2 lb fresh or dried pappardelle
• fine sea salt to taste
• 2 Tbsp extra-virgin olive oil, plus more for coating the pasta
• 2 Tbsp minced lemongrass, white part only
• 4 shallots, sliced thin
• 1 Tbsp minced garlic
• freshly ground black pepper
• 12 large shrimp, peeled and deveined
• zest and juice of 2 lemons
• 3 Tbsp unsalted butter
• 1 Tbsp thinly sliced chives for garnish

1. Heat a large frying pan over a medium heat. Add the 2 tablespoons of oil and swirl to coat the bottom. When the oil is hot, add the lemongrass, shallots and garlic and sauté, stirring, for 1 minute. Season with salt and pepper.
2. Meanwhile, in a large, tall pan, cook the pappardelle in lightly salted water.
3. Add the shrimp and sauté until cooked through, 3 to 5 minutes. Add the lemon zest and juice.
4. When cooked to ‘al dente’, lift the pappardelle from the water into the pan with the shrimp.
5. Toss to combine. Adjust the seasoning if necessary. If the mixture seems dry, add as much of the reserved pasta water, starting with 2 tablespoons, as needed.
6. Add the butter, stir, and transfer to 4 individual serving plates.
7. Garnish with the chives and serve.