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Ingredients

• 2 tablespoons minced shallots
• 1 cup Champagne
• 1 pound (4 sticks) cold unsalted butter, cut into 2-inch cubes
• Salt and freshly ground black pepper to taste
• 8 cups salted water
• 1/2 pound fresh spinach pappardelle pasta
• 1 teaspoon plus 2 tablespoons olive oil
• 2 pounds large prawns, shelled and deveined, heads left on if you can get them that way
• 2 tablespoons salmon roe
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 1 tablespoon finely chopped fresh parsley leaves

Description

Sweet Water Prawns Over Spinach Pappardelle With A Champagne And Salmon Roe Butter Sauce

Emerils