Pappardelle with Asparagus and Shrimp Recipe
Category: Pasta Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg Pappardelle | 250g |
| Asparagus | 400g |
| Shrimp (peeled) | 200g |
| Butter | 30g |
| Yellow Onion | 1 |
| White Wine | 60g |
| Fresh Cream | 100g |
| Chives | 2 stems |
| Salt | To taste |
| Black Pepper | To taste |
Instructions
To create a delightful Pappardelle with Asparagus and Shrimp, begin by preparing the asparagus. Trim the ends of the asparagus stalks, and use a vegetable peeler to remove the tough, fibrous skin from the lower half of the stems. For the best results, it’s important not to overcook the asparagus so that they retain their tender crunch.
To cook the asparagus, bring a pot of water to a boil and use an asparagus steamer or a regular pot to submerge the stalks for about 5-10 minutes, making sure the tips stay above the water. The exact cooking time may vary based on the thickness of the asparagus, but the goal is to keep the stalks firm, so they don’t turn mushy. Once cooked, remove the asparagus from the water, and cut half of the spears into thin rounds, leaving the remaining tips whole to use later.
While the asparagus is cooking, finely chop the onion. In a large non-stick pan, melt the butter over medium heat, then add the chopped onion. Sauté the onion for a few minutes until it becomes translucent and aromatic. Add the peeled shrimp to the pan and cook them for a few minutes until they turn pink and slightly golden on the edges. Pour in the white wine, allowing it to simmer and evaporate, which will infuse the shrimp with a rich, savory flavor.
Next, add the sliced asparagus rounds to the pan with the shrimp. Stir gently to combine, and season with salt and freshly ground black pepper to taste. Lower the heat and allow the mixture to simmer for an additional 3-4 minutes. During this time, the asparagus and shrimp will soak up the flavors, creating a delicious sauce.
Meanwhile, bring a separate pot of salted water to a boil and cook the egg pappardelle for about 4 minutes or until al dente, as per the package instructions. Once cooked, drain the pasta, reserving a little bit of the cooking water in case you need to adjust the consistency of the sauce.
Add the cooked pappardelle to the pan with the shrimp and asparagus. Gently toss the pasta in the sauce, ensuring the pappardelle is well-coated with the buttery, wine-infused sauce. Add the asparagus tips that were set aside earlier, stirring them through for a fresh, vibrant touch. If the sauce needs a bit more liquid, you can add some of the reserved pasta cooking water to help the sauce come together.
For the finishing touch, sprinkle the dish with finely chopped chives, adding a light, fresh onion flavor and a pop of color to the dish. Serve your Pappardelle with Asparagus and Shrimp while hot, and enjoy the blend of delicate asparagus, succulent shrimp, and silky pasta in a buttery, creamy sauce.
This Pappardelle with Asparagus and Shrimp recipe is perfect for any occasion, offering a sophisticated yet simple combination of flavors. The tender shrimp and crisp asparagus pair beautifully with the wide ribbons of pappardelle, making this dish a hit for family dinners or special gatherings. Enjoy the freshness of the asparagus and the richness of the shrimp in every bite!
