Papparadelle's... a dried pasta shop with dozens of pasta shapes and flavors. Being the aesthete I am, I immediately gravitated to the prettiest ones, and the ones I found most beautiful were the multi-colored orzo pastas. You will be seeing several of them here soon.
Malfadine with Shrimp and Lemon-Tarragon Butter
4 ounces malfadine or other ridged pasta - campanelle or radiatore
2 tablespoons plus 1/2 teaspoon salt
1 tablespoon extra virgin olive oil
2 shallots, peeled and diced
8 ounces large shrimp, peeled and deveined
3 tablespoons lemon juice
2 tablespoons white wine
2 tablespoons chopped fresh tarragon
4 tablespoons unsalted butter
freshly ground black pepper
Bring a large pot of water to a boil. Add 2 tablespoons salt and then cook pasta until al dente.
Meanwhile, heat olive oil over medium heat in a large skillet. Add diced shallots and sauté until soft, but not brown. Add shrimp in one layer and cook for a minute or so until pink on one side. Turn and cook the other side for another minute. Remove shrimp from the pan and set aside.
Add lemon juice, wine, tarragon and remaining 1/2 teaspoon salt to the skillet. Cook over medium heat until almost all the liquid has evaporated. Add butter, one tablespoon at at time until melted and creamy.
Return shrimp to the skillet and cook for 2-3 minutes. Add cooked and drained malfadine and stir to coat.
Divide among two heated bowls and top with a generous grinding of black pepper. Serve immediately.
Serves 2. This recipe can be doubled or quadrupled easily.