Shrimp, garlic, and olive oil make up this flavorful, light, and easy to make recipe from @saltandlavender.
Pappardelle with Shrimp, Garlic, and Olive Oil
- 1 pound uncooked shrimp (extra jumbo 16-20/lb. size)
- 1 (8.8 ounce) package DeLallo Pappardelle Egg Pasta
- 1/4 cup DeLallo Private Reserve Extra Virgin Olive Oil
- 6 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1 tablespoon lemon juice + zest of 1 lemon
- 2 tablespoons parsley chopped
- 1/4 cup freshly grated parmesan cheese or more, to taste
- Salt & pepper to taste
- Prep the shrimp (if frozen, add them to a colander and run under cool water until thawed). Leave tails on if you wish. Devein if needed. I suggest prepping every ingredient ahead of time since this recipe goes quick.
- Boil a large, salted pot of water for the pappardelle. Cook al dente according to package directions. Important: You will need to reserve some hot pasta water prior to draining it.
- When the pasta is about 5 minutes away from being cooked, add the olive oil to a skillet over medium-high heat. Once the oil is hot, add in the shrimp and cook for 2 minutes/side (or until pink and cooked through), then transfer them to a plate.
- Reserve about a cup of the hot pasta water (you won't use it all) prior to draining the pasta.
- Reduce the skillet heat to medium-low. Add in the garlic and cook for 30 seconds.
- To the skillet, stir in the lemon juice + zest, parsley, Italian seasoning, and about 1/4 cup of the hot pasta water, then add in the drained pasta. Toss until coated. If needed, add a little more of the pasta water to make a nice sauce.
- Add the shrimp to the skillet and sprinkle with the parmesan cheese. Serve immediately with extra salt & pepper as needed.