Recipes Ingredients Seafood Recipes Shrimp Recipes Mafaldine with Shrimp and Lemon 2.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 50 mins Total Time: 1 hr 30 mins Servings: 6 Mafaldine are flat noodles with ruffled edges that are a stunning shape to use in this bright, lemony scampi-inspired pasta recipe. It's a labor of love to make, but feeds six making it the ultimate dinner party recipe. Ingredients 1 pound large shrimp, heads and shells removed and reserved 3 tablespoons unsalted butter 1 tablespoon tomato paste ½ cup dry white wine, such as Sauvignon Blanc Coarse salt 1 pound mafaldine 1 lemon, ½ thinly sliced crosswise and seeds removed 1 shallot, minced ½ teaspoon red-pepper flakes, plus more for serving ¼ cup creme fraiche Directions Slice each shrimp in half lengthwise; refrigerate. Melt 1 tablespoon butter in a medium saute pan over medium. Add shrimp heads and shells and tomato paste and cook, stirring, until shells are pink and opaque, about 2 minutes. Pour in 1/4 cup wine and cook, stirring, until reduced, about 1 minute. Add 4 cups water, bring to a boil, and simmer 30 minutes. Strain shrimp stock through a sieve into a bowl; discard solids. (You should have about 2 1/4 cups.) Meanwhile, bring a large pot of water to a boil; add salt. Cook pasta 2 minutes less than instructed on package, adding lemon slices during last 5 minutes. Drain. Melt remaining 2 tablespoons butter in a large saute pan over medium. Add shallot and pepper flakes. Cook, stirring, until shallot is translucent, about 1 minute. Season shrimp with salt; add to pan in a single layer. Cook until light pink on one side, about 2 minutes. Turn; cook 1 minute more. Pour in remaining 1/4 cup wine and cook, stirring, until reduced. Pour in shrimp stock and simmer until slightly reduced and thickened, about 2 minutes. Whisk in creme fraiche until combined. Add pasta and lemon slices and stir to coat pasta with sauce. Remove from heat; squeeze remaining lemon half over top. Serve immediately, sprinkled with pepper flakes. Rate it Print