Pâtes faciles aux crevettes

Ingrédients

• 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

Préparation

1. 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. 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. 3

   Drain pasta, then serve topped with shrimp, lemon butter sauce, Parmesan cheeseAmount1/4 cupIngredientParmesan cheese, spring onions, salt, and pepper.