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Lemon Noodles with Rock Shrimp and Cream

Serves 6

Noodle dough:
1 pound (about 3 cups) high-gluten flour
6 eggs
1 tablespoon olive oil
Pinch of lemon zest
Pinch of kosher salt
a few drops of water, if necessary

Mix all ingredients together into a ball and allow to rest at room temperature at least 1 hour before rolling into noodles. Using a pasta machine, roll out thinly and cut into fettuccine-size noodles. Cook in boiling water for 5 minutes, then serve immediately with pasta sauce.

4 cups heavy cream
½ pound rock shrimp, peeled and deveined
2 pinches of coarsely crushed black pepper
2 pinches chopped parsley
¼ cup lemon juice
Pinch of kosher salt

Place all ingredients in a large saucepan. Bring to boil and add cooked lemon noodles. Do not allow cream to reduce (evaporate) too much or sauce will be too thick and pudding-like. Serve piping hot.

Recipe courtesy of Scott Mason The Ketchum Grill, East Avenue & 5th Street, Ketchum.

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