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
Scale
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.
