Shrimp & Asparagus with Pappardelle

Earlier in the year, my most excellent friend, Mrs P., took me to Gagliano’s Italian Market & Deli where I found all kinds of treasures. One of the goodies was Pappardelle which is a large, very broad, flat pasta noodle.

Tonight dinner was a joint effort by The Mister and I.

What we used:

1/2 lb Pappardelle (which happened to be this entire package)
3 or 4 tablespoons  extra virgin olive oil
1/2 lb raw peeled & deveined medium shrimp
2 small shallots, sliced thinly
1 bunch of asparagus, cut into 1″ pieces
1 teaspoon crushed red pepper
Himalayan pink salt
Cracked black pepper
3 tablespoons butter

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Cook pasta according to package directions. Reserve 1 cup of cooking water and drain the pasta.

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Heat the oil. Add the asparagus and cook until tender but still crisp.

Add the shallots and red pepper flakes. Cook until those too are crisp but tender.

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Season the shrimp with salt and pepper. Add to the skillet and cook until the shrimp are bright.

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Add the drained pasta, butter and about 3/4 cup of the reserved cooking water. Toss to mix it up well. Add more reserved cooking water if needed. (Heh, I missed snapping a photo of this step.)

Serve with freshly grated Parmesan cheese and another grind or two of cracked pepper.

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Tags: , , ,

Categories: Seafood

2 Comments on “Shrimp & Asparagus with Pappardelle”

  1. Monday, April 14, 2014 at 1:17 am #

    I had no idea that there was this kind of pasta, I NEED to find this!

  2. Jane Kalin
    Monday, April 14, 2014 at 5:09 am #

    BEAUTIFUL. And so easy! You done did it again, Mrs. Beeeeeans. I also have to thank you for not using the stupid moniker, EVOO.
    Writing that just now gave me a brain bleed.

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