Total Calories: 689
1 In a skillet large enough to hold all of the pasta, melt the butter over medium heat. Add the shrimp and cook, stirring, until pink and almost cooked through, about 2 minutes. With a slotted spoon, remove the shrimp to a plate.
2 Add the vodka to the skillet. Cook, stirring, until the liquid evaporates, about 1 minute. Add the cream and bring to a simmer. Cook until the cream thickens slightly, about one minute more. Stir in the shrimp and a pinch of salt and pepper. Add the green onion and lemon zest. Remove from the heat.
3 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Cook, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving a little of the cooking water.
4 Pour the pasta into the skillet with the sauce and toss well over medium heat. Add a little of the cooking water if the pasta seems dry. Divide the pasta among the plates. Top each portion with a spoonful of caviar and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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