Garlic Shrimp Pappardelle Pasta

Pappardelle pasta is the wider version of a fettuccine noodle and I absolutely love it with seafood, braised short ribs or bolognese sauce. This pasta has comfort food written all over it – garlicky, buttery shrimp with cheesy noodles. To balance it out, add extra greens into the pasta mix or serve some roasted vegetables on the side.

1. Bring a saucepan of salted water to a boil. Cook pasta according to package instructions (mine was 12 minutes for al dente).

2. Meanwhile, melt 4 tablespoons of butter in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 1 minute.

3. Pat shrimp dry with a paper towel and season lightly with salt and pepper. Add to the pan and cook until pink, about 3 minutes. Stir in crushed red pepper flakes. Remove pan from heat while the pasta finishes cooking.

4. Drain the pasta, reserving 1/3 cup pasta water. Add the pasta and pasta water to the pan with the shrimp along with the remaining butter. Stir to melt the butter.

5. Finish the pasta with arugula (or spinach), lemon zest/juice, salt and freshly ground black pepper (to taste). Toss the pasta to combine. Scoop pasta into bowls and garnish with freshly grated Parmesan cheese.

Garlic Shrimp Pappardelle Pasta

Serves 4-6

All you need:

1 stick (8 tablespoons) unsalted butter

8 peeled garlic cloves, finely chopped

1 pound large (20-30 count) peeled, deveined shrimp (thawed if frozen)

1/2 teaspoon crushed red pepper flakes

1 pound pappardelle pasta

Large handful baby arugula (or spinach)

Zest and juice of 1 lemon

Salt and freshly ground black pepper

Freshly grated Parmesan cheese, for garnish

All you do:

1. Bring a saucepan of salted water to a boil. Cook pasta according to package instructions (mine was 12 minutes for al dente).
2. Meanwhile, melt 4 tablespoons of butter in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 1 minute.
3. Pat shrimp dry with a paper towel and season lightly on both sides with salt and pepper. Add to the pan and cook until pink, about 3 minutes. Stir in crushed red pepper flakes. Remove pan from heat while the pasta finishes cooking.
4. Drain the pasta, reserving 1/3 cup pasta water. Add the pasta and pasta water to the pan with the shrimp along with the remaining butter. Stir to melt the butter.
5. Finish the pasta with arugula (or spinach), lemon zest/juice, salt and freshly ground black pepper. Toss the pasta to combine. Scoop pasta into bowls and garnish with freshly grated Parmesan cheese.