Name: Truffle Popcorn
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Cuisine: American
Ingredients: 1/3 cup (80 ml) popcorn kernels (unpopped); 2 tbsp (30 g) unsalted butter (melted); 1/2 tsp truffle salt; 1/2 tsp ground black pepper.

Ingredients

1/2 pound dried pasta (of your preferred shape)
1 tablespoon oil
1/2 pound shrimp
2 tablespoons unsalted butter
1 shallot (small diced)
2 garlic gloves (minced)
juice of one lemon
1 cup heavy cream OR mascarpone OR ricotta (All are great, you choose! Just make sure they are full-fat.)
1/3 cup grated parmesan cheese
salt (to taste)
pepper (to taste)
zest of 1 lemon
chopped herb of your choice (for a garnish)

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, or until al-dente. Drain and set aside.
Heat a large skillet over medium/high heat and with a tablespoon of oil. Once oil is hot, add shrimp and cook for just one or two minutes per side, until they are no longer raw.
Remove cooked shrimp from pan and add the butter. Once the butter is melted, sauté the shallot and garlic until soft and starting to get some color.
Stir in the lemon juice and cream/cheese.
Stir in parmesan cheese and stir until incorporated.
Add salt and pepper to taste.
Stir in the drained pasta and cooked shrimp, be sure to completely coat noodles.
Serve with a sprinkle of lemon zest and fresh herbs.