How To Make Broken Pappardelle with Shrimp and Zucchini
Starting with broad and flat noodles, this broken pappardelle dish offers bite-sized pasta tossed with salt-pepper seasoned shrimp, zucchini, and asparagus.
In a large pot of salted boiling water, cook the pasta until just al dente.
Drain, reserving ½ cup of the cooking water.
Meanwhile, in a very large skillet, heat the olive oil.
Add the zucchini, season with salt and pepper, and cook over high heat, stirring occasionally, for about 3 minutes until browned in spots.
Add the garlic and jalapeno and cook, stirring, for 1 minute.
Season the shrimp with salt and pepper and add them to the skillet, along with the asparagus.
Cook, stirring occasionally, for about 3 minutes until the shrimp are curled but not cooked through.
Add the pasta, cream, and ¼ cup of the reserved pasta cooking water to the skillet.
Simmer over moderately low heat, tossing, for about 2 minutes until the shrimp are cooked through and the sauce is slightly thickened.
Add more of the pasta cooking water if the sauce is dry.
Stir in the chives, transfer the pasta to bowls and serve immediately.
- Calories: 519.34kcal
- Fat: 23.64g
- Saturated Fat: 8.84g
- Trans Fat: 0.02g
- Monounsaturated Fat: 10.89g
- Polyunsaturated Fat: 2.28g
- Carbohydrates: 51.24g
- Fiber: 4.60g
- Sugar: 6.45g
- Protein: 26.33g
- Cholesterol: 183.64mg
- Sodium: 901.66mg
- Calcium: 133.46mg
- Potassium: 721.30mg
- Iron: 2.85mg
- Vitamin A: 223.50µg
- Vitamin C: 29.34mg
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