Pappardelle With Shrimp and Asparagus

pappardelle-shrimp-asparagus
Photo by Johnny Miller
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 433 calories
    • Fat 13 g
    • Sat Fat 6 g
    • Cholesterol 109 mg
    • Sodium 229 mg
    • Protein 22 g
    • Carbohydrate 54 g
    • Sugar 2 g
    • Fiber 4 g
    • Iron 6 mg
    • Calcium 48 mg

Ingredients

  1. Check 3/4pound pappardelle or fettuccine
  2. Check 1tablespoon olive oil
  3. Check 1/2pound peeled and deveined medium shrimp (raw)
  4. Check kosher salt and black pepper
  5. Check 2 small shallots, sliced
  6. Check 1/2 to 1teaspoon crushed red pepper
  7. Check 1 large bunch asparagus (about 1 pound), trimmed and cut into 1 1/2-inch pieces
  8. Check 3tablespoons unsalted butter, cut into pieces
  9. Check 1teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice

Directions

  1. Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water and drain the pasta.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the shrimp with ¼ teaspoon each salt and black pepper. Cook until browned on one side, 2 to 3 minutes.
  3. Add the shallots and red pepper. Cook, tossing frequently, until the shallots are crisp-tender, 30 seconds to 1 minute.
  4. Add the asparagus and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes.
  5. Add the pasta, butter, lemon zest, lemon juice, and ½ cup of the reserved cooking water to the shrimp and asparagus and toss to coat. (Add more cooking water as needed to loosen the sauce.)
  6. Serve warm.