Shrimp Roe Pappardelle

Alaska Side-Striped Shrimp Roe Pappardelle
Breadcrumbs, Lemon, Garlic, Creme Fraiche

Side-striped shrimp (Pandalopsis dispar) are deep-water shrimp found in the cold Pacific waters off Alaska. They’re known for their sweet, delicate flavor and soft, tender texture. I recently used this shrimp in my recipe for Shrimp de Jonghe but saved the roe for another dish.

What sets them apart visually are the pale stripes running down their sides, and what makes them prized by chefs and seafood lovers is the orange roe carried by females.

The roe is small, firm, and clean-tasting—briny without being overpowering. It can be eaten raw, stirred into warm dishes, or used as a garnish. It brings a mild ocean salinity and a slight pop, making it a rare and understated delicacy.

Here, I pair the roe with warm pasta, letting its natural salinity and texture do the work. A simple base of butter and olive oil, garlic, and lemon is enough to carry it. The roe softens slightly as it hits the noodles, blending into the sauce while generous spoonfuls on top keep their delicate pop.

The flavor of the sea is tucked into every bite where the roe is the star… ⭐️ 🍤

Shrimp Roe Pappardelle Recipe

Ingredients

fresh pappardelle pasta (for 1 – 2 servings)
sea salt
1 T. butter
1 T. olive oil
1 garlic clove, minced
pinch red chile flakes
zest of 1/2 lemon
2 t. lemon juice
2 T. shrimp roe for sauce
2 T. creme fraiche
toasted breadcrumbs (see below)
(as much as you have) shrimp roe to finish the dish
fresh ground pepper
microgreens (or chives or parsley)

Method

Toasted Breadcrumbs

Melt butter in a small sauté pan. Add plain breadcrumbs (such as panko) stirring frequently to toast. Season with fine sea salt and paprika. Set aside.

Pappardelle

Cook pasta in well-salted water.

Meanwhile heat butter and olive oil in a medium sauté pan over medium-low heat. Add garlic and chile flakes and cook for one minute.

Drain pasta, reserving 1/2 cup pasta water. Add pasta to the sauté pan. Add a splash of pasta water to emulsify.

Remove pan from heat. Stir in lemon zest, lemon juice, shrimp roe, and creme fraiche. Toss gently. Add a bit more hot pasta water if needed to coat.

To Plate

Tip pasta into serving bowl(s). Sprinkle with toasted breadcrumbs. Spoon reserved roe over the pasta. Finish with a few good grinds of black pepper. Then garnish with microgreens or green herb of choice.