Tallow-Seared Lemon Parmesan Shrimp Pasta
Rated 5 stars by 1 users
Category
Pasta
Servings
2-4
Calories
1395
Golden, tallow-seared shrimp meet a silky garlic parmesan cream sauce, enriched with FOND Chicken Broth for incredible depth and finished with fresh lemon for the perfect balance of richness and brightness. It's a simple, restaurant-worthy pasta that's comforting enough for a weeknight and impressive enough to share. Watch the video here!
Author:Chef Emari Stevens
Ingredients
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1 lb shrimp, peeled and deveined
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1 tbsp Pure & Unflavored Beef Tallow
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8 oz linguine, fettuccine, or tagliatelle
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1 shallot, finely diced
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5 cloves garlic, minced
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¼ tsp red pepper flakes
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1 cup (½ jar) Lemon & Garlic Chicken Bone Broth
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1 cup heavy cream
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½ cup freshly grated parmesan
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4 tbsp butter
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zest of 1 lemon
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juice of ½ lemon
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salt and black pepper to taste
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fresh parsley, chopped
Directions
Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water, then drain.
Season the shrimp with salt and black pepper. Heat the FOND Beef Tallow in a large skillet over medium-high heat and sear the shrimp for 1–2 minutes per side until just cooked through. Remove and set aside.
Reduce the heat to medium. Add the shallot and cook until softened, about 2–3 minutes. Stir in the garlic and red pepper flakes and cook for 30 seconds.
Pour in the FOND Chicken Broth, scraping up any browned bits from the pan. Simmer until reduced by half, then stir in the heavy cream. Simmer for 3–4 minutes before whisking in the parmesan and butter until smooth. Stir in the lemon zest and lemon juice.
Add the cooked pasta, tossing until coated in the sauce. Add reserved pasta water a little at a time as needed to loosen the sauce.
Return the shrimp to the skillet and gently toss to combine. Finish with fresh parsley, black pepper, and extra lemon zest before serving.
