PAPPARDELLE & SHRIMPS
INGREDIENTS
- 3 liters water
- 3 teaspoons salt (2 for the boiling water and 1 for the shrimps)
- 2 tablespoons extra virgin olive oil
- 250 gr frozen or fresh shrimps
- 1 tablespoon ground garlic
- 250 gr pappardelle
- ⅓ cup chardonnay (white wine)
- 1 sprig parsley
- 1 sprig basil
- Shredded parmesan
- Dash of salt
COOK TIME: 20 minutes
PREPARATION
First, add 2 tablespoons of olive oil to a pan over the stove on high to warm . Once it’s hot, turn down the heat to avoid it splashing. Add 1 tablespoon ground garlic , 1 teaspoon salt, mix with a wooden spoon, add the shrimps brown for 2 minutes without moving, turn the shrimps with kitchen pliers to brown on the other side. Sprinkle some black fresh pepper. Once the shrimps are cooked, add ⅓ cup chardonnay (white wine), stir and remove the shrimps from the pan, leave the sauce on high heat to reduce until it thickens, like a sauce. (the liquid has evaporated). At this point, add the shrimps again, cut the fresh parsley with scissors, and reserve aside.
On the other hand, add 3 liters of water and 2 teaspoons of salt to a hollow pot, turn the heat to high and wait till it boils. Once it’s boiled, add the pappardelle and cook for 8 minutes approximately, remove and strain the pasta.
Finally, mix the pappardelle with the shrimps, sprinkle the chopped parsley, add shredded parmesan and decorate with sprigs of basil, add a bit of freshly ground black pepper, and it's ready!
Enjoy!
TIPS
When shrimps take a pink color they are ready, don’t overcook because they can turn chewy.
When you cook the pasta, stir with a large fork preferably.
Use kitchen gloves to strain the pasta to avoid burns.
You can use fresh garlic for the recipe.
Scissors are great for chopping herbs like parsley.
You can pair this dish with a glass of chardonnay.