Easy Pappardelle with Shrimp and Zucchini
Easy pappardelle with shrimp and zucchini tossed in a light lemon-butter sauce. A fresh, Italian-inspired pasta ready in 30 minutes.
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
- ⅓ 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
To make this pasta a bit more indulgent, add a splash of heavy cream and grated parmesan cheese!
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