This Easy Pappardelle with Shrimp and Zucchini is exactly the kind of pasta I make when I want something that feels a little elevated but still comes together quickly on a weeknight. Wide ribbons of pappardelle are tossed with garlicky shrimp, tender zucchini, lemon, butter, and a splash of white wine for a simple sauce that's light, silky, and full of flavor.
It's fresh, unfussy, and balanced-the kind of pasta that doesn't feel heavy but still hits the comfort-food note. If you're looking for a shrimp pasta recipe that feels restaurant-worthy without a long ingredient list, this one's it.
If you love light, Italian-inspired pastas, this recipe fits right into that rotation. For more shrimp pasta recipes, check out our Bistro Shrimp Pasta, Cajun Shrimp Pasta, and Garlic Butter Shrimp Pasta.
Jump to:
Why You'll Love This Recipe
- Ready in about 30 minutes
- Light but satisfying, thanks to shrimp and zucchini
- Simple ingredients with big flavor!
- Perfect for weeknights but nice enough for entertaining
- Easy to customize with herbs, spice, or cheese
Ingredients
Here are the ingredients you'll need for this recipe:
- Pappardelle pasta
- Extra virgin olive oil
- Garlic
- Kosher salt
- Black pepper
- Red pepper flakes: This adds a kick, add more for extra spice or scale it back if needed.
- Shrimp, peeled and deveined: I like buying large shrimp for this pasta.
- Dry white wine: You can substitute with chicken broth if you need a nonalcoholic option.
- Zucchini
- Lemon juice: Fresh lemon juice is always best!
- Butter
See recipe card below for quantities.
Directions
Slice Zucchini
Prepare the zucchini by thinly slicing it into ribbons using a mandolin or vegetable peeler. Set aside.
Cook the Pasta
Bring a large pot of water to a boil and salt generously. Cook pappardelle until al dente according to package directions. Reserve ½ cup pasta water, then drain.
Cook the Shrimp
Heat olive oil in a large skillet over medium heat. Add garlic and cook for about 1 minute. Add shrimp, salt, and red pepper flakes. Cook for 2-3 minutes per side, until shrimp are just pink and cooked through. Remove shrimp from the pan and set aside.
Cook Zucchini Ribbons
Deglaze the pan with white wine, increasing heat to medium-high. Simmer for 1-2 minutes, until reduced by about half. Lower heat and add zucchini ribbons. Toss gently and cook for 1-2 minutes, just until slightly softened.
Combine and Serve
Add pasta to the pan along with shrimp, lemon juice, and butter. Toss until everything is well combined, adding a splash of reserved pasta water if needed to loosen the sauce. Serve immediately.
Substitutions and Variations
- Pasta: Pappardelle is great here, but fettuccine or linguine work well too.
- Shrimp: You can substitute scallops or chunks of salmon if preferred.
- Zucchini: Yellow squash works the same way, or use a mix of both.
- Wine: If you don't cook with wine, use extra pasta water with a squeeze of lemon.
- Add herbs: Fresh parsley or basil are great finishing touches.
Expert Tips and Tricks
- Don't overcook the shrimp-they should be just pink and opaque.
- Salt the pasta water generously; it's the base seasoning for the whole dish.
- Cook the zucchini briefly so it stays tender, not soggy.
- Use pasta water to create a light, silky sauce instead of adding cream.
- Finish with lemon at the end to keep the flavor bright and fresh.
Recipe Storage and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in a skillet over low heat with a splash of water or broth. Avoid high heat to prevent the shrimp from overcooking.
Frequently Asked Questions
This pasta is best fresh, but you can prep the zucchini and clean the shrimp ahead of time to make cooking faster.
Shrimp are cooked when they turn pink and opaque and curl into a loose C-shape.
It has a mild kick from red pepper flakes. Adjust up or down based on your preference.
Easy Pappardelle with Shrimp and Zucchini
Ingredients
- 8 oz pappardelle pasta
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves minced
- 1 tsp kosher salt
- ½ teaspoon back pepper
- 1 teaspoon red pepper flakes
- 1 lb shrimp peeled and deveined
- â…“ cup dry white wine
- 1 zucchini thinly sliced into ribbons using a mandolin or peeler
- Juice of 1 lemon
- 3 tablespoons butter
Instructions
- Prepare the zucchini by thinly slicing it into ribbons using a mandolin or vegetable peeler. Set aside.
- Bring a large pot of water to a boil and salt generously. Cook pappardelle until al dente according to package directions. Reserve ½ cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for about 1 minute, until fragrant.
- Add shrimp, salt, and red pepper flakes. Cook for 2-3 minutes per side, until shrimp are just pink and cooked through. Remove shrimp from the pan and set aside.
- Deglaze the pan with white wine, increasing heat to medium-high. Simmer for 1-2 minutes, until reduced by about half.
- Lower heat and add zucchini ribbons to the skillet. Toss gently and cook for 1-2 minutes, just until slightly softened.
- Add pasta to the pan along with shrimp, lemon juice, and butter. Toss until everything is well combined, adding a splash of reserved pasta water if needed to loosen the sauce.
- Serve immediately, finished with extra lemon juice or red pepper flakes if desired.
Notes
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Leave a Reply