Pappardelle With Shrimp, Artichokes, And Lemon-Herb Emulsion

Pappardelle With Shrimp, Artichokes, 

And Lemon-Herb Emulsion

Serving Size 10 

Ingredients:

10 cups pappardelle pasta

2 cups bay shrimp

10 artichoke hearts

1 tablespoon garlic, minced

Lemon-Herb emulsion (recipe follows)

Lemon-Herb Emulsion:

1 cup white wine

2 tablespoons lemon zest

1 tablespoon shallots, minced

1 bay leaf

2 cups heavy cream

Flour as needed

1 cup butter, softened and cut in cubes

Salt and pepper to taste

1 tablespoon tarragon, finely chopped

1 tablespoon parsley, finely chopped

To garnish:

1/2 cup parmesan cheese, grated

1 tablespoon basil, chiffonade

Directions:

To make Lemon-Herb Emulsion, reduce white wine with juice and zest of lemon, shallots, and shallots and bay leaf.  

Add cream and whisking flour (making sure there are no lumps by sprinkling flour in as little at a time while whisking.  Reduce by half.  

Make sure  to stir occasionally so it does not burn on the bottom.  

Take off heat and slowly add in pieces of cubed soft butter.  Season with salt and pepper to taste.  Strain through the fine mesh strainer and garnish with chopped tarragon and parsley.  Set aside.

Saute shrimp with artichoke hearts and garlic.  Season with salt and pepper.  Add cooked and hot pappardelle pasta.  Sauce and toss together with Lemon-Herb emulsion.  Garnish with grated parmesan and basil chiffonade.