Pappardelle with Shrimp, Garlic, and Olive Oil
User Reviews
5
12 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Pappardelle with Shrimp, Garlic, and Olive Oil
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This dish features extra jumbo shrimp sauteed in olive oil and garlic, combined with egg pappardelle pasta, lemon juice and zest, Italian seasoning, and parsley. Parmesan adds a finishing touch. The cooking involves quick sauté of shrimp and careful tossing with drained pasta and reserved pasta water for a light sauce. The result is a flavorful pasta with tender shrimp and bright lemon accents.
Description
Pappardelle with shrimp, garlic, and olive oil uses extra jumbo shrimp cooked in olive oil until pink and tender, enhanced by minced garlic briefly sautéed for aroma. Egg pappardelle pasta is cooked al dente, with some cooking water reserved to help bind the sauce. The lemon juice and zest provide citrus brightness while Italian seasoning and chopped parsley add herbal notes. The drained pasta is tossed with the shrimp, aromatics, and reserved pasta water to create a light, cohesive coating. Finally, freshly grated Parmesan cheese adds a savory finish. This combination delivers a balanced dish with tender shrimp and a flavorful yet light sauce that accentuates the fresh ingredients.
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Ingredients
- 1 pound Shrimp extra jumbo, 16-20 per pound, uncooked
- 1 (8.8 ounce) package egg pappardelle pasta DeLallo brand
- 1/4 cup extra virgin olive oil DeLallo Private Reserve brand
- 6 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1 tablespoon lemon juice and zest of 1
- 2 tablespoons parsley chopped
- 1/4 cup Parmesan Cheese or more, to taste, freshly grated
- salt to taste
- black pepper to taste
Instructions
- 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.
Notes
- Adjust shrimp size as desired but modify cooking time to avoid over- or undercooking.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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