Pappardelle with Shrimp & Zucchini

Pappardelle with Shrimp & Zucchini
Photo by Scott Phillips


  • 2 tsp. fresh lemon juice; more to taste
  • ¾ lb. large shrimp, peeled, deveined, rinsed, and patted dry
  • 2-½ oz. thinly sliced prosciutto, cut crosswise into ½-inch-wide strips
  • 2 cloves garlic, smashed and peeled
  • 15 fresh basil leaves, torn into large pieces
  • 2 medium zucchini, washed and trimmed
  • ¼ tsp. crushed red chile flakes
  • + 3 more ingredients
    • ½ lb. dried pappardelle
    • 6 Tbs. extra-virgin olive oil
    • Kosher salt and freshly ground black pepper

Put a large pot of salted water on to boil. Using a vegetable peeler (preferably a sharp, Y-shaped one), gently peel and discard the dark green skin of the zucchini. Pressing as hard as you can, continue to “peel” each zucchini lengthwise to make wide strips about 1/8 inch thick, rotating the zu...

View full recipe at Fine Cooking


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