Charred Lemon Pappardelle with Mushrooms and Shrimp

Step 1: Heat a cast iron skillet over medium-high heat. Cut the lemons in half crosswise. Arrange the lemons in the skillet, cut side down. Cook 3 to 4 minutes or until the cut side of the lemon is charred. Remove the lemons from the pan; cool.

Step 2: Squeeze 3 charred lemon halves to equal 2 tablespoons lemon juice. Cut the remaining lemon halves into 6 wedges, and set aside.

Step 3: Combine the lemon juice, half and half, rind, red pepper, 1 ounce Parmesan, and yolks in a medium bowl, stirring with a whisk. Set aside.

Step 4: Heat 1 tablespoon oil and butter in a large skillet over medium heat. Add the shallot and garlic; cook 30 seconds, stirring constantly. Add the mushrooms to the skillet; cook 4 minutes or until the mushrooms release their juices. Remove the mixture from the skillet; keep warm.

Step 5: Increase the heat to medium-high heat. Add the remaining 1 tablespoon oil to the skillet, swirl to coat. Add the shrimp to the pan. Sprinkle evenly with 1/4 teaspoon salt. Cook 2 minutes. Add the wine to the pan and cook 2 minutes or until the liquid reduces to about 2 tablespoons. Remove the pan from heat.

Step 6: Cook the pasta 2 minutes in a large pot of boiling water. Reserve 2 cups pasta water; drain pasta. Immediately return the pasta to the pan over low heat. Add egg yolk mixture to the pasta, tossing noodles quickly with tongs to coat completely. Stir in the mushroom mixture; add the pasta water a little at a time (start with 1 cup) to thin the sauce to desired consistency. Stir in the remaining 1/4 teaspoon salt, basil, and half of the shrimp mixture.

Step 7: Divide pasta mixture evenly among 6 plates. Top evenly with the remaining shrimp mixture. Sprinkle evenly with the remaining Parmesan cheese and black pepper. Serve with charred lemon wedges.