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Lemon-Garlic Shrimp Pappardelle

Experience a delightful combination of flavors with this Lemon-Garlic Shrimp Pappardelle, a light yet satisfying dish made with simple ingredients and easy-to-follow steps.
40 min
TOTAL TIME
659
CALORIES
$3.73
PER SERVING
Lemon-Garlic Shrimp Pappardelle
Ingredients
PASTA
4 SERVINGS
Garlic
6 cloves garlic
minced
Egg Pappardelle
16 oz egg pappardelle
Italian Seasoning
1/4 tsp italian seasoning
Lemon Juice
1 tbsp lemon juice
Lemon
1 whole lemon
zest
Extra Virgin Olive Oil
1/4 cup extra virgin olive oil
SHRIMP
Shrimp
1 lb shrimp
deveined, tails intact
Parmesan Cheese
1/4 cup parmesan cheese
freshly grated
Salt And Pepper
salt and pepper
to taste
Fresh Parsley
2 tbsp fresh parsley
chopped
Directions
PASTA
15 min
PREP TIME
25 min
COOK TIME
40 min
TOTAL TIME
1
Bring a large pot of salted water to a boil. Cook DeLallo Egg Pappardelle according to package directions until al dente. Reserve 1 cup of pasta water before draining the pappardelle and setting it aside.
2
In a skillet over medium-high heat, heat the olive oil. Add minced garlic and cook for 30 seconds, stirring regularly. Be careful not to burn the garlic.
3
Add the Italian seasoning, lemon juice, lemon zest, and 1/4 cup of reserved pasta water to the skillet. Stir to mix it well.
4
Add the drained pappardelle to the skillet, tossing to coat the pasta in the sauce. Add more reserved pasta water if needed to achieve the desired sauce consistency.
SHRIMP
5
Rinse the uncooked shrimp under cool water to thaw, if needed. Pat the shrimp dry with paper towels.
6
In the skillet with the pasta, add the deveined shrimp with tails intact. Cook for 2 minutes per side or until shrimp is pink and cooked through.
7
Stir in the chopped parsley and sprinkle the freshly grated parmesan cheese over the shrimp and pasta. Season with salt and pepper to taste, and serve immediately.
Health Info
Macros
67g
CARBS
23g
FAT
43g
PROTEIN
Contains these allergens
MILK
EGGS
CRUSTACEAN SHELLFISH
WHEAT
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Frequently Asked Questions
What type of sauce goes best with pappardelle?
How long do I cook pappardelle pasta for?
How do I prevent my pappardelle from sticking together?
How do I know when my pappardelle pasta is cooked?
Do I need to use fresh or dry pappardelle?
Should I rinse the pasta after cooking?
Should I add oil to prevent the pasta from sticking?
When should I add sauce to the pappardelle?
Can I substitute another type of pasta for pappardelle?
Can I make pappardelle without using egg?