Pappardelle With Shrimp And Zucchini Recipes

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PAPPARDELLE WITH SHRIMP AND ZUCCHINI



PAPPARDELLE WITH SHRIMP AND ZUCCHINI image

Categories     Pasta     Sauté

Yield 4 main course servings

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
1 garlic clove (crushed)
1/2 pound fresh young zucchini, cut into 1 inch by 1/4 inch strips.
1 pound medium shrimps, shelled, deveined, cut in half.
1/8 teaspoon red hot pepper flakes
2 tablespoons unsalted butter
1/4 cup freshly grated parmesan cheese (plus extra to pass around)
3/4 pound dried pappardelle

Steps:

  • Heat the oil in a large skillet over medium heat. add the garlic, let it cook until golden, about 30 seconds. Discard it. Add the zucchini and cook for 2 minutes. Add the shrimp, pepperflakes, and some salt and cook for about 3 minutes, tossing constantly, until the shrimp turn bright pink and firm to touch. Reserve 1/4 cup of the mixture for garnish. Set aside. Cook the pasta in salted boiling water per instructions on box, when finished, toss the pasta with the zucchini-and-shrimp mixture, add the butter, and the cheese, toss well. Transfer to heated serving platter and garnish with the reserved shrimp mixure. Pass around a small bowl of grated cheese.

PAPPARDELLE OF ZUCCHINI



Pappardelle of Zucchini image

A pasta dish without the pasta! This is taken from the Union Square Cafe's opening night menu in the Union Square Cafe Cookbook. Enjoy!

Provided by Sharon123

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb zucchini, washed, ends trimmed (2 medium)
1 lb yellow squash, washed, trimmed (2 medium)
2 tablespoons olive oil
2 tablespoons white wine
2 tablespoons minced garlic
1/2 teaspoon kosher salt
fresh ground black pepper
1/2 cup fresh basil, cut in thin ribbons
2 medium tomatoes, peeled, seeded, diced
2 cups tomato sauce
2 tablespoons heavy cream
1/4 cup parmesan cheese, finely grated

Steps:

  • Slice the zucchini and squash lengthwise into 1/8" strips on a mandoline.(If you don't have a mandoline, the backside of a spatula shaped cheese slicer works just as well). Be sure the slices are not stuck together.
  • Heat the olive oil over high heat in a large skillet.
  • Just before olive oil begins to smoke, add the cut squash and stir.
  • Keep stirring for 3-4 minutes, or until squash strips are barely wilted.
  • Add the white wine, garlic, salt and pepper.
  • Toss in the basil and tomatoes.
  • Stir in tomato sauce, heavy cream, and half of the Parmasen cheese.
  • Bring to a boil.
  • Serve immediately with the remaining Parmesan sprinkled over the top. Enjoy!

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