Cipriani Papardelle w/Shrimp & Zucchini

By zboni

Ingredients

• 3 Tbsp. EVOO
• 1 garlic clove, crushed
• 8 oz. fresh zucchini, cut into matchsticks
• 30 medium shrimp, shelled, deveined and cut in ½
• 1/8 tsp. hot red pepper flakes
• salt
• 8.8 oz. Cipriani pappardelle
• 2 Tbsp. unsalted butter, softened
• ¼ cup fresh Parmesan cheese (plus extra to pass at the table)

Details

Servings 2

Preparation

Step 1

Bring a large pot of salted water to a boil. Heat the oil in a large skillet over medium heat. Add the garlic, let it cook until golden, about 30 seconds, and discard it. Add the zucchini and cook for 2 mins. Add the shrimps, pepper flakes and some salt and cook for 3 mins, tossing constantly, until the shrimps are bright pink and firm to the touch. Reserve ¼ cup of the mixture for garnish. Set aside. Add papardelle to boiling water and cook until al dente.

Toss the pasta with the zucchini and shrimp mixture, add the butter and the Parmesan, and toss well. Transfer to a heated serving platter and garnish with the reserved shrimp and zucchini mixture.