Food Recipes Pappardelle With Shrimp and Asparagus 3.7 (140) 2 Reviews This simple pasta recipe featuring fresh asparagus and succulent shrimp is just as good as your favorite Italian restaurant meal. Lemon zest, garlic, and red pepper flakes give the dish a bright and flavorful finish. By Chris Morocco Chris Morocco Chris is a senior food editor and test kitchen director at Bon Appétit with over 10 years of experience in the food industry. He wrote for Real Simple for nearly two years, starting in 2013. At Bon Appétit, he also hosts their YouTube series Reverse Engineering, where Chris is tasked to recreate dishes based on his super-tasting abilities (without seeing the dishes he'll be cooking). Highlights: * 10+ years of experience in the food industry * Associate Food Editor, Bon Appétit for nearly 3 years * Staff Food Editor, Real Simple for nearly 2 years * Senior Food Editor and Test Kitchen Director, Bon Appétit for 7 years * Host of Reverse Engineering Bon Appétit YouTube Series * Graduated from International Culinary Center Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Share Share Tweet Pin Email Toss noodles with butter, lemon juice, lemon zest, and reserved cooking water to create an instant sauce. Get the recipe for Pappardelle With Shrimp and Asparagus. Photo: Johnny Miller Hands On Time: 30 mins Total Time: 30 mins Yield: 4 serves Jump to Nutrition Facts Ingredients ¾ pound pappardelle or fettuccine 1 tablespoon olive oil ½ pound peeled and deveined medium shrimp (raw) kosher salt and black pepper 2 small shallots, sliced ½ 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 Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water and drain the pasta. 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. Add the shallots and red pepper. Cook, tossing frequently, until the shallots are crisp-tender, 30 seconds to 1 minute. Add the asparagus and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. 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.) Serve warm. Print Nutrition Facts (per serving) 433 Calories 13g Fat 54g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 433 % Daily Value * Total Fat 13g 17% Saturated Fat 6g 30% Cholesterol 109mg 36% Sodium 229mg 10% Total Carbohydrate 54g 20% Total Sugars 2g Protein 22g Calcium 48mg 4% Iron 6mg 33% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.