Crispy Panko Shrimp Pappardelle in a Creamy Lemon Peppercorn Butter
Mrs. Friday’s® Panko Crusted Tail-Off Shrimp shine in this dish of tender pappardelle noodles in a creamy lemon peppercorn sauce. The shrimp’s light crunch and delicate flavor blend perfectly with the zesty, buttery sauce. Finished with Pecorino and fresh parsley, this pasta is simple, satisfying, and full of flavor.
Menu Part
Ingredients
| 7 | Each | Panko Crusted Tail-Off Shrimp 26/34 ct. (Item# 057561) |
| 8 | Ounces | Pappardelle Pasta, Cooked |
| Creamy Lemon Peppercorn Sauce: | ||
| 1 | Teaspoon | Olive Oil |
| 1 | Tablespoon | Peppercorns, Green, Brined |
| 1/2 | Each | Shallots, Chopped |
| 1/4 | Cup | White Wine |
| 1 | Cup | Heavy Cream |
| 3 | Tablespoons | Butter |
| 1/4 | Each | Lemon, Juice, Fresh |
| To Taste | Salt | |
| Garnish: | ||
| 1 | Tablespoon | Italian Parsley, Rough Chopped |
| 1 | Teaspoon | Pecorino Romano, Grated |
| As Desired | Pepper, Black, Fresh Ground |
Directions
- Prepare the Mrs. Friday’s® Crispy Panko Shrimp to package instructions, to an internal temperature of 165°F.
- Sauté the shallots and peppercorns in olive oil. Deglaze the pan with white wine. Add the cream and reduce to nappé. Swirl in the butter, add the lemon juice, and season with salt to taste.
- Toss the pasta into the sauce, arrange on a platter, top with Mrs. Friday’s® Crispy Panko Shrimp, and finish with parsley, Pecorino Romano, and fresh cracked black pepper.
