Name: Broken Pappardelle with Shrimp and Zucchini
Yield: 4
Ingredients: 1/2 lb. pappardelle -; 3 tbsp. extra-virgin olive oil -; 1 lb. zucchini -; Salt and freshly ground pepper -; 1 clove garlic -; 1 jalapeno -; 1 lb. shelled and deveined medium shrimp -; 1/2 lb. asparagus -; 1/2 c. heavy cream -; 3 tbsp. snipped chives -

Broken Pappardelle with Shrimp and Zucchini

Recipe information

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Ingredients for - Broken Pappardelle with Shrimp and Zucchini

1. 1/2 lb. pappardelle -

2. 3 tbsp. extra-virgin olive oil -

3. 1 lb. zucchini -

4. Salt and freshly ground pepper -

5. 1 clove garlic -

6. 1 jalapeno -

7. 1 lb. shelled and deveined medium shrimp -

8. 1/2 lb. asparagus -

9. 1/2 c. heavy cream -

10. 3 tbsp. snipped chives -

How to cook deliciously - Broken Pappardelle with Shrimp and Zucchini

1. Stage

In a large pot of salted boiling water, cook the pasta until just al dente. Drain, reserving 1/2 cup of the cooking water.

2. Stage

Meanwhile, in a very large skillet, heat the olive oil. Add the zucchini, season with salt and pepper and cook over high heat, stirring occasionally, until browned in spots, about 3 minutes. Add the garlic and jalapeno and cook, stirring, for 1 minute. Season the shrimp with salt and pepper and add them to the skillet, along with the asparagus. Cook, stirring occasionally, until the shrimp are curled but not cooked through, about 3 minutes.

3. Stage

Add the pasta, cream and 1/4 cup of the reserved pasta cooking water to the skillet and simmer over moderately low heat, tossing, until the shrimp are cooked through and the sauce is slightly thickened, about 2 minutes; add more of the pasta cooking water if the sauce is dry. Stir in the chives, transfer the pasta to bowls and serve immediately.

4. Stage

Wine Recommendation: Ripe, fragrant Vermentino: 2005 Tenute Dettori Bianco.