Shrimp Pappardelle Recipe
artichokes, tomatoes, lemon cream sauce
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Ingredients
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Pasta
Shrimp & Protein
Vegetables & Flavorings
Sauce
Finishing & Garnish
Method
Pasta
- 1
Cook pasta
Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Cook 12 oz pappardelle according to package directions until just al dente (usually 7–9 minutes for dried, 2–4 minutes for fresh). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
Shrimp & Vegetables
- 2
Prepare shrimp
Pat the shrimp dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.
- 3
Sear shrimp
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear 1–2 minutes per side, until pink and opaque (do not overcook). Remove shrimp to a plate and cover loosely.
- 4
Sauté aromatics and vegetables
In the same skillet over medium heat, add 2 tbsp unsalted butter. Add the minced shallot and cook 1–2 minutes until softened and translucent. Add 3 cloves minced garlic and 1 tsp red pepper flakes and cook 30 seconds until fragrant. Add 1 cup halved cherry tomatoes and 1 cup quartered marinated artichoke hearts; cook 2–3 minutes until tomatoes begin to soften and juices release.
Sauce
- 5
Deglaze and reduce
Pour 1 cup dry white wine into the skillet and use a wooden spoon to scrape any browned bits from the bottom. Bring to a simmer and reduce by about half, 4–6 minutes.
- 6
Finish cream sauce
Reduce heat to medium-low. Stir in 3 oz heavy cream, 2 tbsp fresh lemon juice, and 1 tsp lemon zest. Simmer gently 2–3 minutes to slightly thicken. Whisk in 1 cup finely grated Parmesan cheese until melted and the sauce is smooth. If the sauce seems too thick, add reserved pasta water 1–2 tbsp at a time to reach a silky consistency.
- 7
Season sauce
Taste and adjust seasoning with salt and freshly ground black pepper as needed.
Combine & Finish
- 8
Combine pasta, shrimp and sauce
Add the cooked pappardelle to the skillet with the sauce and vegetables. Toss gently to coat, adding up to 1/2 cup reserved pasta water to loosen and help the sauce cling to the noodles. Return the seared shrimp to the skillet and gently fold to combine, warming shrimp through for 1 minute.
- 9
Finish and garnish
Stir in 2 tbsp chopped fresh parsley and drizzle 1 tsp extra-virgin olive oil. Taste and adjust lemon, salt, and pepper if needed. Remove from heat.
- 10
