So I know it’s summer – but I love pasta year round. I’ve said this before, but I could eat pasta every day. In the summer, I like to lighten things up a bit, and that’s where pappardelle and zucchini ribbons with shrimp comes in.
This recipe is the best of both worlds – zucchini ribbons provide a lower carb alternative than just a heaping bowl of pasta.
You can make the pappardelle fresh or buy a package of fresh pasta at the grocery store. Either one will work for this recipe. I do, however, making sure you use fresh instead of dried pasta, because the freshness really makes a difference in this recipe.
- 3 tbsp extra virgin olive oil
- 1 tsp course sea salt
- 1 tsp red pepper flakes
- 3 minced garlic cloves
- 1 pack fresh pappardelle
- 2 zucchini
- 1 lb peeled shrimp
- juice of one lemon
Use a mandolin to thinly slice zucchini. I also go into more detail of how to slice zucchini with a mandolin on this post.
Put a big pot of salted water on the stove and turn heat to high. Meanwhile, add your olive oil and garlic to a pan. Let garlic cook, about one minute.
Add your shrimp, salt, pepper, red pepper flakes, and lemon juice to the pan. Cook until the shrimp are pink throughout, and then remove from the pan with tongs. Keep the juices in the pan!
After removing the shrimp, add in your zucchini ribbons and cook on low in the remaining juices. You only need to cook for a few minutes to soften the zucchini. You don’t want to overcook them because they’ll get soggy!
Now your water should be at a rolling boil by now. Add in your pasta and cook for about 2 minutes so it’s al dente. Fresh pasta takes way less time to cook.
Toss the pappardelle and zucchini ribbons together. Make sure that you get all of the juices in the pan mixed around with the pasta. Top with your shrimp and enjoy.