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Pappardelle and Zucchini Ribbons with Shrimp

Pappardelle & Zucchini Ribbons with Shrimp

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Cuisine Italian
Servings 4 servings
Calories 212.86 kcal


  • 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.
  • 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.