What a super “hot” and humid week we’re having here in the Northeast. This dish just totally brings out the New England girl in me. I love Shrimp any time of year but, especially during the summer months. This was a super easy dish I created and has tons and tons of flavors that work deliciously well together!!
1/2 lb Jumbo Shrimp ( peeled and deveined)
1 lb Pappardelle
2 can fire roasted tomatoes ( slightly drained
2 lemons thinly sliced
2 garlic cloves minced
4 tablespoons Olive oil
2 tablespoons butter
1/4 cup shredded or freshly shredded or grated Parmesan or Romano cheese
Salt and Pepper to taste
Torn or chiffonade Fresh Basil for garnish
Bring water to a boil in a large pot. Salt your water before dropping your pasta. Add Pappardelle and boil for 8-9 mins. Before draining your pasta, take a 1/2 cup of pasta water and put it off to the side. Drain pasta and also put off to side.
While your pasta is boiling, heat a large skillet over med high heat and add olive oil and butter. Once bubbling add in your sliced lemons. Once lemons are slightly browned on the outer skin and translucent, add in you garlic and cans of roasted tomatoes. Cook all together for about 3 mins. Add in your Shrimp a pinch of salt and pepper and combine. Cook shrimp in sauce till pink and opaque ( about 4 mins). Now lower your heat to med and carefully add in your Pappardelle. Once all of the pasta is in the skillet, add in your pasta water and toss together. Toss for about 1-2 mins till sauce has completely coated your pasta and is mostly absorbed . Taste for seasoning ( you may need to add a tad bit more salt and pepper) !! Top with shredded parmesan, Basil and serve.
Cooking time approx: 25 mins
Serves 4-6 peeps