Charred Lemon Shrimp with Pasta and Mushrooms *

 3 lemons

2 1/2 Tbsp half and half 

1/2 tsp grated lemon rind

1/2 tsp crushed red pepper

2 oz grated parmesan cheese

3 large egg yolks

2 Tbsp olive oil

1 Tbsp butter

1/3 onion, chopped finely

4 garlic cloves, minced

2 cups roughly chopped shiitake mushrooms

2 pounds medium shrimp, peeled and deveined

1 tsp kosher salt

1/2 cup chicken stock

1 pound fettucine pasta (pappardelle or linguine would also work)

1 Tbsp dried basil

1/4 tsp freshly ground black pepper

Heat skillet.  Cut lemons in half crosswise.  Arrange lemons in pan, cut side down.  Cook 3-4 minutes or until cut side of lemon is charred.  Remove lemons from pan; cool.  Squeeze 3 charred lemon halves to equal about 2 Tbsp juice; cut remaining lemon halves into 6 wedges and set aside.  Combine juice, half and half, rind, red pepper, parmesan, and yolks in a medium bowl, stirring with a whisk.  Set aside.  Cook pasta as directed on package, reserving 2 cups of pasta cooking liquid before draining.   Heat 1 Tbsp oil and butter in large skillet over medium heat.  Add onion and garlic; cook 30 seconds, stirring constantly.  Add mushrooms to pan; cook 4 minutes or until mushrooms release their juices.  Remove mixture from pan; keep warm.  Increase heat to med-high.  Add remaining 1 Tbsp oil to pan; swirl to coat.  Add shrimp to pan; sprinkle evenly with 1/4 tsp salt.  Cook 2 minutes.  Add broth to pan; cook 2 minutes or until liquid reduces to about 2 Tbsp.  Remove pan from heat.  Place cooked pasta in large pan over low heat.  Add egg yolk mixture to hot pasta, tossing noodles quickly with tongs to coat completely.  Stir in mushroom mixture; add pasta water a little at a time (start with 1/2 cup) to thin sauce as desired consistency.  Stir in remaining salt, basil and shrimp mixture.  

Serves 6