Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

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  

How to Make It

Step 1    

In a large pot of salted boiling water, cook the pasta until just al dente. Drain, reserving 1/2 cup of the cooking water.

Step 2    

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.

Step 3    

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.

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