Pasta fácil con gambas
Pasta con gambas, mantequilla y limón, con un toque sofisticado sin pasarse. Las gambas jugosas, el ajo, el vino blanco, la mantequilla, el limón y el parmesano convierten los pappardelle en un plato de pasta luminoso y sedoso, con aire de restaurante pero sin complicaciones. La salsa es sencilla, brillante y perfecta para enrollar la pasta.
Ingredientes
- 8 ozpappardelle pastaAmount8 ozIngredientpappardelle pasta
- 1 lblarge shrimpAmount1 lbIngredientlarge shrimp,Preparationpeeled and deveined, peeled and deveined
- 2 tbspextra virgin olive oilAmount2 tbspIngredientextra virgin olive oil
- 5 tbspbutterAmount5 tbspIngredientbutter,Preparationdivided, divided
- 2 clovegarlicAmount2 cloveIngredientgarlic,Preparationminced, minced
- 1/4 cupdry white wineAmount1/4 cupIngredientdry white wine
- 1/2lemonAmount1/2Ingredientlemon
- 1/4 cupParmesan cheeseAmount1/4 cupIngredientParmesan cheese
- 3spring onions, green tops only, sliced
- SaltIngredientSalt and pepper and pepper
Preparación
- 1
In a large pot over high heat, cook pappardelle according to package directions. Meanwhile, in a large skillet over high heat, warm extra virgin olive oilAmount2 tbspIngredientextra virgin olive oil and 1 Tablespoon butter. Add shrimp and sauté until nearly cooked through, about 2–3 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove shrimp from the skillet and set aside.
- 2
In the same skillet over medium-high heat, add white wine and simmer until slightly reduced, about 1–2 minutes. Add remaining 4 Tablespoons butterAmount5 tbspIngredientbutter,Preparationdivided and stir until melted, then squeeze in lemon juice.
- 3
Drain pasta, then serve topped with shrimp, lemon butter sauce, Parmesan cheeseAmount1/4 cupIngredientParmesan cheese, spring onions, salt, and pepper.
Cocínala con la receta original
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