Tagliatelle with Lemon Buttercream & Shrimp

 

Why is it that the best pasta sauces have the simplest ingredients? This is one of them. It's absolutely delicious and couldn't be easier. Lovely, light, luscious, and creamy, it's an addictive lemony treat. A quintessential summer dish from the Amalfi coast in the Campania region of southern Italy where they grow exquisite lemons, creamy Tagliatelle al Limone with grated Parmigiano-Reggiano is like sunshine on a plate. Perfect on it's own, or with grilled or quickly sautéed seafood, this is one of my absolute favourite pastas.

Tagliatelle al Limone e Parmigiano con Gamberetti
Serves 4-6

1 lb Tagliatelle egg pasta
8 tbsp butter, divided
1/4 cup fresh lemon zest plus juice of one lemon
1 cup fresh cream
1/2 cup sour cream or crème fraîche
1 lb wild Florida shrimp, shelled and deveined
1 cup freshly grated Parmigiano-Reggiano, plus extra for sprinkling
Fresh ground white pepper
1 bunch chives, finely chopped for garnish

Bring a large pot of water to boil. In a large sauté pan, bring the butter, cream and sour cream to a boil over medium-high heat. Add the lemon juice, white pepper and lemon zest, and reduce by about half. Then remove from the heat. Meanwhile, add 2 tablespoons of butter to a frying pan over medium-high and sauté until almost cooked through, about 3-4 minutes, then turn off the heat and let rest in their natural juices. Add the pasta to the water and cook al dente. Drain the pasta, add to the lemon butter, and toss to coat over medium heat. Add the cheese and toss a few more seconds. Pour into heated bowls, garnish with some lemon curls and a grinding of black pepper and top with the sautéd shrimp and garnish with fresh chives.