Easy pasta swimming with garlic, shrimp

Here’s a fun recipe that’s full of flavor and easy to make. Pappardelle is a wide noodle that captures this sauce made with lots of garlic and white wine. The combination of flavors and textures is pleasing and makes this a one-dish meal that you can enjoy as a family or with friends.

Helpful Hints:

You can use any type of shrimp.

You can use fettuccini instead of pappardelle.

The shrimp only needs a couple of minutes to cook through. Try not to overcook them.

Countdown:

Place water for pasta on to boil.

Make pasta sauce.

Boil pasta.

Shopping List:

To buy: 1 medium zucchini, 1 bottle red pepper flakes, 1 can sliced sweet pimento, 1 bottle dry white wine, 3/4 pound peeled shrimp, 1 package pappardelle (4 ounces needed) and 1 small piece Parmesan cheese.

Staples: olive oil, garlic, salt and black peppercorns.

Paparedelle With Shrimp, Zucchini and Sweet Peppers

Yield 2 servings. Recipe by Linda Gassenheimer

2 tablespoons olive oil, divided use

3 medium garlic cloves, crushed

2 cups thinly sliced zucchini

1/8 teaspoon red pepper flakes

1/2 cup sliced sweet pimento

1 cup dry white wine

3/4 pound shrimp, peeled

1/4 pound pappardelle

Salt and freshly ground black pepper

2 tablespoons grated Parmesan cheese

Place a large pot with 3 to 4 quarts of water on to boil. Heat one tablespoon oil in a large nonstick skillet over medium heat and add the garlic and zucchini. Cook 2 to 3 minutes or until zucchini is soft. Add the pepper flakes, pimento and wine and bring to a boil for 1 minute. Add the shrimp and remove from the heat.

Add the pappardelle to the boiling water and cook according to package instructions, about 9 minutes for dried pasta and 3 minutes for fresh. Drain and add pasta to the skillet with shrimp, vegetables and sauce. Place over medium high heat and simmer about 1 minute or until the shrimp are cooked through. Add second tablespoon oil and salt and pepper to taste. Toss well. Divide between two plates and sprinkle with Parmesan cheese.

Per serving: 629 calories (25% from fat), 17.1 g fat (3.2 g saturated, 7.1 g monounsaturated), 280 mg cholesterol, 45.3 g protein, 53.8 g carbohydrates, 4 g fiber, 320 mg sodium.