Best Pappardelle With Shrimp And Zucchini Recipes

PAPPARDELLE WITH SHRIMP IN TOMATO CREAM SAUCE RECIPE - (3.8/5)

Pappardelle with Shrimp in Tomato Cream Sauce Recipe - (3.8/5) image

Provided by PineyCook

Number Of Ingredients 11

Ingredients

1 lb. peeled and deveined large shrimp
2 Tbs. olive oil
2 cloves garlic, minced
2 Tbs. tomato paste
1 tsp. dry basil
1/2 cup white wine
1/2 cup chicken broth
1/2 cup heavy cream
1/3 cup Pecorino Romano
Salt and freshly ground pepper to taste
6 oz. Pappardelle pasta, prepared according to package directions

Steps:

1. Heat a large skillet over medium high and coat the bottom of the pan with 1 Tbs. of the olive oil. 2. Add the shrimp to the skillet and sauté until just cooked, about 3-4 minutes. 3. Remove shrimp with a slotted spoon and raise the heat. Add the remaining 1 Tbs. of olive oil and scrap up any bits on the bottom of the pan. 4. Reduce heat to medium and add the garlic. Sauté for 1 minute and add the tomato paste. Continue to sauté until the paste turns a nice, dark brick red. Add the basil. 5. Raise the heat, stirring constantly, and add the white wine. Let the wine deglaze the skillet and reduce, about 2 minutes. Add the chicken broth. Reduce heat to maintain a low simmer, and simmer until the sauce is further reduced and thickened, about 10 minutes. 6. Add the heavy cream and stir to combine. Raise the heat to a medium simmer, and simmer for 2 minutes. Add the cheese, the reserved shrimp, and pasta. Toss to combine and serve.

LEMON ZUCCHINI SPAGHETTI WITH SHRIMP

Lemon Zucchini Spaghetti with Shrimp image

We just love our zucchini pasta at home. I go every Sunday to our farmers market and stock up! Today I even had some leftover fresh spinach from the week and decided to add it in as well. You can omit, but if you have spinach or any other leftover veggies, go ahead and add them in! Enjoy.

Provided by Cindy Anschutz Barbieri

Categories Main Dish Recipes Pasta Spaghetti Recipes

Time 32m

Yield 2

Number Of Ingredients 11

Ingredients

½ pound large shrimp, peeled and deveined
salt and freshly ground black pepper to taste
2 ½ tablespoons olive oil, or to taste, divided
2 zucchini
1 clove garlic, minced
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 lemon, zested, or to taste
½ cup fresh spinach
¼ cup chicken broth
1 tablespoon capers, drained

Steps:

Season shrimp lightly with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp; cook until opaque, 2 to 3 minutes per side. Transfer to a bowl.
Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Chop up into slightly shorter pieces.
Heat 1 tablespoon olive oil in the same skillet over medium heat. Add zucchini noodles, garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Cook and stir until slightly softened, 2 to 3 minutes. Add lemon zest, spinach, and chicken broth. Cook until liquid reduces by 1/4, about 5 minutes. Stir in the shrimp and capers. Cook until shrimp is warmed through, about 1 minute more. Drizzle the remaining olive oil on top.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 11 g, Cholesterol 173.3 mg, Fat 18.4 g, Fiber 4.2 g, Protein 21.2 g, SaturatedFat 2.7 g, Sodium 1008.7 mg, Sugar 2.3 g