Lemon Butter Egg Noodles with Peas and Crispy Shallots
Ingredients
- 8 ouncesegg noodles
- 3 tablespoonbutter
- 2 mediumshallots
- 1 cupfrozen peas
- 1lemon
- 2 clovesgarlic
- ·salt
- ·black pepper
- ½ cupfresh parmesan cheese
- 2 tablespoonfresh dill
Prep
- 01
Slice 2 medium shallots into thin rings.
- 02
Mince 2 cloves garlic.
- 03
Juice 1 lemon to get about 2 to 3 tablespoons of juice.
- 04
Roughly chop 2 tablespoons fresh dill.
Method
- 01
Bring a large pot of salted water to a boil. Add egg noodles and cook according to package directions until al dente, about 6 to 8 minutes. Reserve 1 cup of pasta water, then drain the noodles.
- 02
While the noodles cook, heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the crispy shallots (from prep) and cook, stirring occasionally, until golden brown and fragrant, about 4 minutes. Transfer to a plate and set aside.
- 03
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic (from prep) and cook for 30 seconds until fragrant.
- 04
Add the frozen peas to the skillet and cook for 2 minutes, stirring gently.
- 05
Add the cooked noodles to the skillet along with 1/2 cup of reserved pasta water and the lemon juice (from prep). Toss gently to combine. Add more pasta water if needed to reach a light, silky consistency.
- 06
Season with salt and black pepper to taste. Remove from heat and stir in most of the parmesan cheese, reserving some for garnish.
- 07
Divide noodles among bowls. Top with remaining parmesan cheese, crispy shallots, and fresh dill. Serve immediately.
Spice Tips
Add 1/4 teaspoon red pepper flakes to the garlic for subtle heat, or whisk a pinch of cayenne into the finished dish. A touch of whole-grain mustard stirred in at the end adds savory depth.
For a protein-forward version, top each bowl with a poached or soft-boiled egg, or add cooked shrimp. Store leftovers in an airtight container for up to 2 days; reheat gently with a splash of pasta water.