Bring a large stockpot of lightly salted water to a rapid boil. Stir in Pappardelle pasta and cook according to package directions for al dente. Drain; reserving pasta water.
Papardelle is a long flat pasta that is commonly used in Italian dishes. For this simple recipe, we used fresh ingredients like shrimp, asparagus, and grape tomatoes to create an authentic light Italian pasta dish.
Servings and Ingredients
|1 (1-lbs.) pkg. Bella Italia Pappardelle pasta|
|2 tbsp. Gustare Vita extra virgin olive oil|
|3 clove(s) garlic|
|1 lbs. Hy-Vee grape tomatoes|
|½ tsp. kosher salt, divided|
|½ tsp. Hy-Vee black pepper, freshly ground, divided|
|½ tsp. Hy-Vee crushed red pepper flakes|
|½ c. dry white wine, or chicken broth|
|1 (1-lbs.) pkg. Hy-Vee FishMarket shrimp, raw, peeled, and deveined (16-to-21-ct.)|
|1 (1-lbs.) bundle fresh asparagus, trimmed and cut into bite-size pieces|
|½ c. fresh basil, chopped|
|½ c. fresh mint, chopped|
Things To Grab
- Large stockpot
- Large skillet
Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic cloves and saute until golden, being careful not to burn. Remove garlic cloves from skillet and discard. Add tomatoes and season with 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and red pepper flakes. Cook stirring occasionally until softened, about 3 to 4 minutes.
Season shrimp with remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Add shrimp to skillet and sear 3 to 4 minutes. Increase heat to HIGH and stir in wine. Allow wine to reduce for 30 seconds to 1 minute. Reduce heat to medium; add asparagus. Simmer 3 to 4 minutes or until crisp-tender.
Add cooked pasta to skillet and thin to desired consistency with reserved pasta water. Allow pasta to cook in sauce for 2 to 3 minutes or until heated through. Just before serving, toss with chopped basil and mint.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 125mg
- Sodium: 420mg
- Total Carbohydrates: 63g
- Protein: 24g
Hy-Vee Test Kitchen