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Pappardelle With Shrimp and Asparagus

Pappardelle With Shrimp and Asparagus
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2014

Nutritional Information

  • Per Serving
  • Calories 433
  • Fat 13g
  • Sat Fat 6g
  • Cholesterol 109mg
  • Sodium 229mg
  • Protein 22g
  • Carbohydrate 54g
  • Sugar 2g
  • Fiber 4g
  • Iron 6mg
  • Calcium 48mg
What does this mean? See Nutrition 101 .

Quick Tip

Bunch of asparagus
Instead of snapping asparagus stems, save time by using a knife to trim the entire bunch at once. One inch should suffice to get rid of the woody ends.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.