If you are looking for a dish that effortlessly combines fresh seafood with bright, vibrant flavors, the Pappardelle with Shrimp, Garlic, and Lemon Oil Recipe is sure to become a new favorite. This recipe brings together the silky texture of broad egg pappardelle noodles, succulent shrimp, the warm aroma of garlic, and the tangy brightness of lemon oil to create a meal that’s both comforting and refreshing. Whether you’re cooking for family or impressing guests, this dish is guaranteed to delight your taste buds and elevate your dinner table with minimal fuss and maximum flavor.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a vital role in building layers of flavor, texture, and color without overwhelming the dish. Carefully chosen, they come together for an elegant yet easy-to-make plate of pasta you’ll want to revisit time and time again.
- 1 pound uncooked shrimp: Use extra jumbo (16-20/lb.) size for plump, juicy bites that steal the show.
- 1 (8.8 ounce) package DeLallo Egg Pappardelle: Wide ribbons of egg pasta provide the perfect canvas for the sauce.
- 1/4 cup DeLallo Private Reserve Extra Virgin Olive Oil: This high-quality oil adds a fruity richness that envelops every ingredient.
- 6 cloves garlic (minced): Garlic infuses the dish with its unmistakable savory aroma and balances the shrimp’s sweetness.
- 1/4 teaspoon Italian seasoning: A pinch adds herby complexity without overpowering the fresh ingredients.
- 1 tablespoon lemon juice + zest of 1 lemon: Their citrus punch brightens the whole dish and elevates the olive oil.
- 2 tablespoons parsley (chopped): Fresh parsley gives a splash of color and a hint of earthiness.
- 1/4 cup freshly grated parmesan cheese: Parmesan adds a creamy, nutty finish for extra indulgence.
- Salt & pepper (to taste): Essential seasonings that bring all flavors into balance.
How to Make Pappardelle with Shrimp, Garlic, and Lemon Oil Recipe
Step 1: Prep Your Shrimp
Start by thawing your shrimp if frozen—run them under cool water while resting in a colander until ready to cook. Keep the tails on if you like a bit of rustic charm and appetizer appeal. Remove any veins if present, but the prep here is quick, so try to get all your ingredients ready beforehand because this recipe moves quickly once you start cooking.
Step 2: Cook the Pappardelle
Bring a large pot of salted water to a boil and cook the pappardelle according to the package instructions, aiming for al dente. Don’t forget to reserve some hot pasta water before draining—it’s the secret to creating a silky sauce that clings perfectly to the noodles.
Step 3: Sauté the Shrimp
While the pasta approaches readiness, heat the olive oil in a skillet over medium-high heat. Once shimmering, add the shrimp and cook for about 2 minutes per side, or until they turn pink and opaque. Transfer them to a plate to keep warm—this step ensures your shrimp remain tender and juicy.
Step 4: Build the Sauce
Reduce the skillet’s heat to medium-low and toss in the minced garlic. Let it cook just about 30 seconds until fragrant—be careful not to burn it! Stir in lemon juice and zest, chopped parsley, and Italian seasoning, then pour in about a quarter cup of the reserved pasta water. The hot water helps emulsify the olive oil and juices, laying the foundation for your sauce masterpiece.
Step 5: Combine Pasta and Shrimp
Add the drained pappardelle to the skillet, tossing gently to coat every noodle with that luscious lemony garlic oil. Add more pasta water if you need to loosen the sauce—it should be silky and light, not dry. Finally, return the shrimp to the pan and sprinkle the whole dish with freshly grated parmesan. Serve immediately while everything is warm and inviting, allowing guests to season with salt and pepper to their liking.
How to Serve Pappardelle with Shrimp, Garlic, and Lemon Oil Recipe
Garnishes
Fresh herbs like additional chopped parsley or a few basil leaves bring a burst of fresh color and flavor that complements the dish beautifully. A little extra lemon zest on top can brighten each bite, and a sprinkle of crushed red pepper adds a gentle heat for those who crave a little spice.
Side Dishes
This dish pairs wonderfully with crisp, green salads dressed lightly in vinaigrette to balance the richness. Garlic bread or crusty artisan bread also makes an excellent side, perfect for soaking up that fragrant lemon oil sauce. For a heartier meal, steamed asparagus or sautéed green beans add a lovely crunch and freshness.
Creative Ways to Present
Twirl the pappardelle elegantly onto plates or into shallow bowls for a rustic, inviting presentation. Serving in individual cast-iron skillets or on colorful platters invites a cozy communal vibe. Adorn the shrimp and parsley in neat clusters atop the noodles for an Instagram-worthy touch that’s as pleasing to the eye as it is to the palate.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Pappardelle with Shrimp, Garlic, and Lemon Oil Recipe in an airtight container in the refrigerator for up to two days. Keep the pasta and shrimp together to retain their moisture, but know that the texture may soften slightly with time.
Freezing
Freezing is not recommended for this particular dish, as the delicate shrimp and lemon oil sauce tend to lose their fresh texture and brightness after thawing. For best results, enjoy it fresh or within a couple of days refrigerated.
Reheating
When it’s time to reheat, gently warm the pasta and shrimp in a skillet over low heat, adding a splash of olive oil or reserved pasta water to revive the sauce’s silky consistency. Avoid microwaving if possible, as it can cause uneven heating and chewy shrimp.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely under cold running water before cooking. This ensures even cooking and the best texture.
Is there a substitute for pappardelle pasta?
You can swap pappardelle for other broad pasta types like fettuccine or tagliatelle, but the wider shape of pappardelle holds the sauce beautifully, making it a top choice for this recipe.
How can I make this dish gluten-free?
Use gluten-free pappardelle or a width-appropriate gluten-free pasta alternative. The rest of the ingredients are naturally gluten-free, making this dish easy to adapt.
Can I make the sauce without olive oil?
Olive oil is key to this recipe’s flavor profile, but if needed, you can use a mild vegetable oil or a light butter, though the taste will be less fragrant and less bright.
What wine pairs well with Pappardelle with Shrimp, Garlic, and Lemon Oil Recipe?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the lemon and shrimp perfectly, adding refreshing acidity to balance the olive oil’s richness.
Final Thoughts
I hope you feel inspired to whip up this delightful Pappardelle with Shrimp, Garlic, and Lemon Oil Recipe soon. It’s truly one of those meals that tastes like you spent hours in the kitchen, but comes together quickly with simple ingredients. The magical combination of fresh shrimp, garlic, lemon, and rich olive oil all wrapped in tender pappardelle noodles is pure comfort and elegance. Happy cooking and bon appétit!
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Pappardelle with Shrimp, Garlic, and Lemon Oil Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This delightful Pappardelle with Shrimp, Garlic, and Olive Oil is a quick and flavorful Italian-inspired pasta dish. Featuring tender jumbo shrimp sautéed in fragrant garlic and extra virgin olive oil, tossed with perfectly al dente egg pappardelle, fresh lemon, parsley, and a touch of parmesan cheese for a bright and satisfying meal that comes together in just 30 minutes.
Ingredients
Seafood
- 1 pound uncooked shrimp (extra jumbo 16-20/lb. size), thawed if frozen
Pasta
- 1 (8.8 ounce) package DeLallo Egg Pappardelle
Cooking and Flavorings
- 1/4 cup DeLallo Private Reserve Extra Virgin Olive Oil
- 6 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 1/4 cup freshly grated parmesan cheese (or more to taste)
- Salt & pepper, to taste
Instructions
- Prep the shrimp: If using frozen shrimp, thaw them under cool running water in a colander. Leave tails on if desired and devein the shrimp as needed. Prepare all other ingredients ahead of time for a smooth cooking process.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pappardelle pasta al dente following package directions. Before draining, reserve about one cup of the hot pasta water for the sauce.
- Cook the shrimp: While the pasta is cooking and about 5 minutes remain, heat olive oil in a skillet over medium-high heat. Add shrimp and cook for approximately 2 minutes per side until they turn pink and are cooked through. Remove shrimp from skillet and set aside.
- Prepare the sauce: Reduce the heat of the skillet to medium-low. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
- Combine flavors: Stir in the lemon juice, lemon zest, chopped parsley, Italian seasoning, and about 1/4 cup of the reserved hot pasta water. Add the drained pasta to the skillet and toss thoroughly to coat with the sauce, adding more pasta water if necessary for a silky consistency.
- Finish the dish: Return the cooked shrimp to the skillet with the pasta mixture. Sprinkle freshly grated parmesan cheese on top and gently toss to combine. Adjust seasoning with salt and pepper to taste.
- Serve immediately: Plate the pasta and shrimp while hot, offering additional parmesan and seasoning at the table if desired.
Notes
- Keep reserved pasta water handy to adjust sauce consistency as needed.
- Leaving shrimp tails on adds a rustic look and flavor, but you can remove them if preferred.
- Use fresh lemon zest and juice for the best bright flavor.
- Ensure garlic is not overcooked to avoid bitterness.
- Parmesan cheese can be adjusted according to taste or substituted with Pecorino Romano.
