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Pappardelle with Shrimp and Asparagus Recipe

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This recipe for Pappardelle with Shrimp and Asparagus is from Soups On, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 pound pappardelle or fettuccine
1 tablespoon olive oil
1/2 pound peeled and deveined medium shrimp (raw) Kosher salt and black pepper
2 small shallots, sliced
1/2 to 1 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:
Directions:
Cook the pasta according to the package directions. Reserve 3/4 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 1/4 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 1/2 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.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
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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