Fried & Caramelized Shallot Pasta in Cream Sauce

🧂 Ingredients

• 4 French Shallots

  peeled and thinly sliced
• Canola Oil

  for frying
• 2 tbsp Unsalted Butter
• 1 tbsp Olive Oil
• 6 French Shallots

  thinly sliced
• 4 cloves Garlic

  minced
• Kosher Salt & Pepper

  to taste
• 2 tbsp Dry Sherry
• 1 Lemon

  juice and zest
• 1 cup Whipping Cream
• 1 cup Parmesan Cheese

  grated
• 10 oz Bucatini Pasta
• 1 tbsp Chives

  chopped

Instructions

• 1 Place thinly sliced shallots in a wok and submerge in vegetable oil. Set over
  medium heat and cook, stirring often with a metal slotted spoon to ensure
  shallot rings don't stick.
• 2 Cook shallots for 15-20 minutes, removing just as they start to brown as they
  can burn quickly. Remove fried shallots with a metal slotted spoon and let rest
  on paper towel. Set aside.
• 3 Cook pasta in a large pot of salted water until al dente, according to package
  instructions.
• 4 Meanwhile in a large nonstick skillet heat butter and olive oil over medium low
  heat until melted. Add sliced shallots and minced garlic, stirring for 2-3
  minutes until nicely browned. Season with salt and pepper.
• 5 Turn down to medium low heat and gently add dry sherry, lemon juice and lemon
  zest. Stir to combine then slowly add whipping cream. Continuously stir to
  ensure the acid in the lemon does not curdle the cream.
• 6 Once pasta is finished cooking ladle 2 tablespoons of pasta water into the sauce
  before straining the pasta in a colander over your sink.
• 7 Add the cooked pasta to the shallot cream sauce and toss with 3/4 cup parmesan
  cheese. Stir for 30 seconds before serving into pasta bowls or dinner plates.
• 8 Sprinkle shallot cream pasta with remaining parmesan cheese and a few cracks of
  freshly ground pepper. Top with crispy fried shallots and chopped chives. Serve
  hot.

Nutrition Info