Fried & Caramelized Shallot Pasta in Cream Sauce

4.30 from 10 votes

How to make the best Caramelized Shallot Pasta. Our vegetarian shallot pasta recipe features a shallot cream sauce and crispy fried shallots.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Italian

Keyword: Caramelized Shallot Pasta, Shallot Cream Sauce, Shallot Pasta Recipe

Servings:

Calories: 521kcal

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.
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.

Cook pasta in a large pot of salted water until al dente, according to package instructions.
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.
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.
Once pasta is finished cooking ladle 2 tablespoons of pasta water into the sauce before straining the pasta in a colander over your sink.
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.
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.