Shrimp and Veggie Pappardelle

Name: Shrimp and Veggie Pappardelle
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: European
Ingredients: 7 oz Shrimp (7 oz shrimp); 4 tbsp Olive Oil (2 tbsps olive oil + 2 tbsps olive oil); 0 pieces Table Salt (salt and pepper to taste); 1 tsp Garlic Powder (1 tsp garlic powder); 1 piece Red Bell Pepper (1 red bell pepper, cut in strips); 1 piece Red Onion (1 red onion, sliced); 1 piece Carrot (1 small carrot, finely julienned); 2 cup Mushroom (2 cups mushrooms, sliced); 1 tsp Oregano (1 tsp oregano); ½ tsp Basil (1/2 tsp basil); ½ tsp Chicken Bouillon (1/2 tsp chicken bouillon powder); ½ cup Water (1/2 cup water); 1 tbsp Unsalted Butter (1 tbsp butter); 1 tbsp Lemon Juice (1 tbsp lemon juice); ½ piece Lemon (zest of 1/2 a lemon); 2 oz Pappardelle (2-3 oz pappardelle pasta (2 nests) — up to 3)

Shrimp and Veggie Pappardelle - Dinner (European)

30 minEuropean

Servings2

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Pescatarian
Egg Free

Steps

1Cook the pappardelle as directed on the package, usually 7-9 minutes. Reserve 1/2 cup pasta water then drain. Toss with a little olive oil and set aside. Heat 2 tbsps olive oil to medium in a skillet, season shrimp with salt and pepper and cook 4-5 minutes flipping over halfway through. Remove from pan and keep warm. In the same skillet add 2 more tbsps olive oil and add the bell pepper, onion, carrot and mushrooms along with the garlic powder, oregano and basil. Sauté 4-5 minutes until tender crisp. Mix bouillon powder and water together and add to the pan. Simmer uncovered to reduce liquid by about half. Add butter and return the shrimp and the pappardelle to the pan. Toss together heating through. Add lemon juice and zest and some pasta water if necessary.