Lemon Pepper Pappardelle Two Cheese Pasta Dish with Shrimp

I was walking down the aisle in Trader Joes and discovered this interesting pasta! Lemon Pepper Pappardelle. At first, my husband said he did not want any. He is not a big fan of pasta dishes. I, on the other hand LOVE to cook anything combo'd with pasta due to the fact it kills two birds with one stone. Because of the intense lemon flavor, I needed a subtle flavor (healthy) cheese sauce to go with and at the end, I threw in pre-cooked shrimp and minced fresh parsley. Needless, to say, my husband tasted the leftovers and asked, "when are you making that again?" It turned out YUMMY!

Ingredients

Serves 4.

• Coarse salt
• 12 ounces fettuccine / 1 package of Trader Joes Lemon Pepper Pappardelle
  
• 2 tablespoons butter
• 1 cup half-and-half
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan
• 1/4 cup chopped fresh parsley
• Pre-cooked shrimp, tails removed
  

Directions

1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and set aside (reserve pot).
2. In pot, melt butter over medium heat. Add half-and-half and cheeses; stir to combine, and bring just to a simmer. Add pasta, and toss to combine. If needed, gradually add enough reserved pasta water to thin sauce (sauce will thicken as it stands).
   
3. Add your desired amount of shrimp. Serve sprinkled with parsley.

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