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Pasta with Shrimp and Browned Butter

Pasta with Shrimp and Browned Butter

  • Makes
    4 servings
  • Cook Time
    20 minutes
  • Rating

We build big flavor into this dish by cooking tagliatelle or pappardelle—dried pastas made with egg—in a skillet, directly in the liquid that becomes the pasta sauce. The noodles' delicate texture pairs perfectly with sweet, briny shrimp and the nuttiness of browned butter. Use larger-sized shrimp, large or extra-large, so they remain tender and plump. Red pepper flakes and lemon juice brighten and balance the richness of this dish.

Ingredients
  • 6

    tablespoons salted butter, divided

  • 1½

    pounds large or extra-large shrimp, peeled, deveined and patted dry

  • Kosher salt and ground black pepper

  • red pepper flakes

  • 8

    ounces dried tagliatelle or pappardelle pasta

  • 4

    scallions, cut into 1-inch lengths

  • Juice of 2 lemons

Melt 2 tablespoons butter in a large skillet. Add shrimp and a bit of salt and pepper. Cook without stirring until browned on the bottom. Transfer to a bowl. Brown remaining butter in the same skillet. Add 3 cups water, some pepper flakes, salt and pepper, then simmer. Add pasta, cover and cook, until al dente. Uncover and reduce slightly. Over low, stir in scallions and shrimp. Off heat, season with lemon juice, salt, pepper and pepper flakes.