Papparadelle with Zucchini Ribbons and Shrimp

You’ve probably figured out by now that I love food.  I love thinking about food, I love creating recipes, I love cooking, and I especially love eating.  When one of those recipes I’ve created turns out to also be incredibly easy but doesn’t compromise on taste, well, then you’ve hit the jackpot.

Pasta is one of my favorite things to cook because it is like a blank slate.  There are thousands of different things you could do to make thousands of entirely different dishes.  Different shaped pasta, different sauces, different veggies or protein, different cheeses.    Typically, it’s best to ‘match’ your pasta shape to the type of sauce/condiment you’re using…shorter pastas like penne pair better with chunkier sauces, long, delicate pastas like angel hair work better with a cream sauce, or carbonara (egg) sauce. 

Papparadelle is a long, flat  pasta shaped like a wide ribbon.  I decided to use a vegetable peeler to create the same shape with my zucchini as well.  Then all I had to do was zest and juice a lemon, peel my shrimp (I take the tails off too  for easy-eating), and boil some water.  Everything cooks in the same pot, which makes clean-up extra easy.   Simple, really pretty, and delicious.  That’s the perfect dish trifecta!

Papparadelle with Zucchini Ribbons and Shrimp

Serves 4

12 oz papparadelle pasta

1 large zucchini, ends trimmed and cut into long ribbons using a vegetable peeler (lengthwise)

1/2 lb uncooked shrimp, peeled, deveined and tails off

1 lemon

olive oil/salt+pepper

grated parmesan cheese (if desired)

Bring a large pot of salted water to a boil.  Add pasta and cook until about 3 minutes short of al dente. 

Add shrimp and zucchini to the pot along with the pasta and cook until shrimp is opaque and cooked through and pasta is al dente.

Drain the entire thing in a collander and place in a large serving bowl.

Drizzle with olive oil to coat, add lemon juice and lemon zest, and grind some fresh black pepper over the top.  Toss to combine and serve immediately, with grated parmesan if desired.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.
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