This recipe starts with large, flat sheets of pappardelle noodles, which are broken into bite-size, charmingly irregular pieces that fit perfectly on a fork. You can leave the jalapeño seeds in for more heat or discard them for a milder flavor.
More Pasta Recipes
1/2 pound pappardelle, broken into 2-inch lengths
3 tablespoons extra-virgin olive oil
1 pound small zucchini, thinly sliced (3 1/2 cups)
Salt and freshly ground pepper
1 garlic clove, thinly sliced
1 large jalapeño, seeded (optional) and thinly sliced
1 pound shelled and deveined medium shrimp, halved lengthwise
1/2 pound thin asparagus, cut into 1/2-inch lengths
1/2 cup heavy cream
3 tablespoons snipped chives
How to Make It
In a large pot of salted boiling water, cook the pasta until just al dente. Drain, reserving 1/2 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, until browned in spots, about 3 minutes. Add the garlic and jalapeño 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, until the shrimp are curled but not cooked through, about 3 minutes.
Add the pasta, cream and 1/4 cup of the reserved pasta cooking water to the skillet and simmer over moderately low heat, tossing, until the shrimp are cooked through and the sauce is slightly thickened, about 2 minutes; add more of the pasta cooking water if the sauce is dry. Stir in the chives, transfer the pasta to bowls and serve immediately.
Ripe, fragrant Vermentino.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.