Pappardelle With Shrimp and Asparagus

Pappardelle With Shrimp and Asparagus
Johnny Miller
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preparation
30
minutes
cooking
30
minutes
Serves 4

Ingredients

3/4
pound
pappardelle or fettuccine
1
tablespoon
olive oil
1/2
pound
peeled and deveined medium shrimp (raw)
kosher salt and black pepper
2
small shallots, sliced
1/2 to 1
teaspoon
crushed red pepper
1
large bunch asparagus (about 1 pound), trimmed and cut into 1 1/2-inch pieces
3
tablespoons
unsalted butter, cut into pieces
1
teaspoon
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.
Chris Morocco
April 2014

Nutritional Information

  • Per Serving
  • Calories 433
  • 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
What does this mean? See Nutrition 101.

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