Description
Make dinner more exciting with this unexpected twist on creamy pasta. The flavors will surprise you, and the story will impress everyone at your table.
Ingredients
Scale
- 1 lb (450g) cleaned and deboned rattlesnake meat, cut into 1-inch pieces
- 12 oz (340g) fettuccine or linguine pasta
- 2 tablespoons (30ml) olive oil
- 3 tablespoons (42g) unsalted butter
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 medium shallot, finely diced (about ¼ cup)
- 1 cup (240ml) heavy cream
- ½ cup (120ml) chicken broth
- ¾ cup (75g) freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to boil. Cook pasta until al dente according to package directions. Reserve 1 cup of pasta water before draining.
- Pat rattlesnake meat dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook rattlesnake pieces for 2-3 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
- Reduce heat to medium and add butter to the same skillet. Once melted, add garlic and shallot, sautéing until fragrant and translucent, about 2-3 minutes. Add red pepper flakes and cook for another 30 seconds.
- Pour in chicken broth, scraping up browned bits from the pan. Let reduce by half, then lower heat and slowly add heavy cream, stirring constantly. Simmer gently until slightly thickened, about 3-4 minutes.
- Remove from heat and gradually whisk in Parmesan cheese until smooth. Stir in lemon juice and zest, then return rattlesnake to the sauce with any accumulated juices.
- Add drained pasta directly to the sauce, tossing to coat completely. If needed, add reserved pasta water to achieve desired consistency. Cook over low heat for 1-2 minutes to meld flavors.
- Taste and adjust seasoning with salt and pepper. Transfer to serving plates or dish and garnish with fresh parsley and chives. Serve immediately with additional Parmesan on the side.