Whenever im using pappardelle pasta i know i’m in for a treat! To me pappardelle is the epitome of pasta elegance. Anytime pappardelle is in play i know im in store for a slow roasted ragu or hearty braised beef dish but sometimes when i’m thinking light but comforting i jump over immediately to scallops or shrimp in a hearty spicy tomato sauce. That mild burn from the red pepper flakes mixed with the sweetness of the shrimp is perfect for cool weather. And its alot quicker to fix than a braised anything, so that’s always a plus.Try it for your next Sunday dinner. Check it out and let me know what you think!
- 12 cloves garlic, minced
- 6 mushrooms, sliced
- 2 shallots, chopped
- 4oz orange petite tomatoes
- 1tsp salt
- 1/2c white wine
- 28oz crushed tomatoes
- 1/2tsp marjoram
- 3 basil leaves,
- 1tsp red pepper flakes
- 1tsp black pepper
- 1lb jumbo shrimp, peeled and deveined
- 2Tb parsley, chopped
- 2Tb olive oil
- 6oz tomato paste
- 12oz dried pappardelle pasta
- To make sauce for pappardelle start off with a sauce pan on medium heat.
- Add in olive oil and to that add garlic, shallots, and orange petite tomatoes.
- Cook for about 5 minutes till slightly broken down. To that add in crushed tomatoes and tomato paste.
- Add in spices of marjoram, salt, pepper, basil, red pepper flakes. Followed by white wine and mushrooms. Let simmer for 30 minutes covered.
- In a big stock pot add in hot water and generously salt the water for the pasta. Bring to boil and cook pasta according to package instructions
- While pasta is cooking, toss shrimp into tomato sauce to simmer while pasta is cooking.
- Once pasta is cooked toss into tomato sauce. Top with parsley, olive oil, basil, and parmesan cheese.