PAPPARDELLE PASTA WITH SHRIMP RECIPES

Steps:

• Cook pasta until al dente (8-10 minutes). Reserve 1/4 C of the cooking liquid. Return to the pot and toss with 1 tablespoon of olive oil and reserved liquid. Cover to keep warm.
• In a large saute pan, heat remaining olive oil and add onions, stirring until soft (about 5 minutes). Add garlic, paprika, cayenne, oregano, thyme, and salt. Stir and cook for 1 minute.
• Add the white wine and cook cover high heat until nearly all evaporated.
• Add the cream, lemon juice and cook, stirring occaisonally until slightly reduced.
• Add the shrimp and cook until nearly pink. Add the onions and parsley and cook for 1 minute.
• Add the cooked pasta to sauce and toss to coat. Let cook for 1 minute until pasta is warmed through. Remove from heat and top with 1/4 cup of Parmesan.
• Top each serving with the remaining Parmesan cheese.
• Enjoy!

Steps:

• Rinse and dry the basil, then remove the leaves. Finely chop 3-4 leaves. Peel and finely chop the shallot and garlic. Sauté in the butter briefly, then sprinkle with the flour. Mix in the wine and the broth, and simmer gently for a few minutes.
• Cook the pappardelle in boiling salted water until al dente. Rinse and dry the shrimp. Sauté the shrimp in the oil for 2-3 minutes on each side. Crush the dried chili, then add to the pan with the red pepper flakes. Toss to combine, then season to taste with salt, pepper, and lemon juice.
• Mix the crème fraîche into the sauce, then season to taste with salt, pepper, and lemon juice. Mix in the chopped basil.
• Transfer the pappardelle to plates, and top with the sauce, shrimp, and basil leaves. Sprinkle with lemon sauce, and serve with the remaining sauce on the side.