Pappardelle Zucchini Gamberi Recipe
With a savory Parmigiano-Reggiano cream sauce. Light yet indulgent.
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Ingredients
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Pasta
Zucchini and Shrimp
Cream Sauce
Method
Pasta Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Zucchini and Shrimp Sauté
- 2
Sauté the Zucchini
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- 3
Add the sliced zucchini to the skillet and season with salt and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the zucchini is tender and lightly browned.
- 4
Cream Sauce Preparation
- 5
Prepare the Cream Sauce
In a small saucepan, heat the heavy cream over low heat until just warm. Gradually whisk in the grated Parmigiano-Reggiano cheese until melted and smooth. Stir in the grated nutmeg.
Combine and Serve
- 6
Combine Everything
In the skillet with the zucchini and shrimp, add the cooked pappardelle and pour the cream sauce over the top. Toss to combine, adding reserved pasta water as needed to reach desired consistency.
- 7
Garnish and Serve
Stir in the chopped fresh basil. Serve immediately, garnished with additional Parmigiano-Reggiano cheese if desired.
