Shrimp Pappardelle
This week on special we are featuring
pappardelle pasta with shrimp, peas, and grape tomatoes in a white
wine, shallot and lemon sauce. The ingredients are lightly pan seared
before being mixed with the pappardelle pasta to ensure that flavors
of the shrimp, tomatoes and white wine sauce mix together. This is a
lighter dish perfect for the spring weather. While we have featured
pasta dishes within the last few months, they have predominately been
cream based that leaves the warm and full feeling perfect for winter.
This dish goes perfectly on a cool spring night and not leave you
feeling full and weighted down after.
For the unfamiliar, pappardelle is a wide, flat noodle compared
to a larger version of the fettuccine noodle. The name derives from
the Italian word "pappare" or to "gobble up." Much like the shape of
the lasagna noodle, this pasta was originally designed to be used with
heavier based sauces due to the fact that this pasta is not egg based,
so it absorbs moisture quicker than most other noodles. Like Ray
discusses in his article of spring dishes, this is a perfect dish to
usher in the lighter and weightless dishes that bring around Spring.
We're sure that this is on of those dishes that you're sure to gobble
up or in the words of the Italians, "pappare!"
I very often cook seafood, because they allow you to make food much easier and more saturated with various useful substances necessary for us.
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