Pappardelle with Shrimp, Garlic and Lemon

A quick pasta with shrimp, garlic, lemon and olive oil, ready in twenty minutes. Wide ribbon pasta takes up the sauce well; Greek kordelakia with spinach works as well as pappardelle.

Serves: 3 | Prep: 10 min | Cook: 15 min

Ingredients

  • 250 g pappardelle or Greek ribbon pasta
  • 300 g raw shrimp, peeled and deveined
  • 4 tbsp extra virgin olive oil
  • 3 garlic cloves, sliced
  • Pinch of chilli flakes
  • Zest and juice of 1 lemon
  • 2 tbsp fresh parsley, chopped
  • 50 g grated pecorino or kefalograviera
  • Salt and pepper

Method

  1. Cook the pasta in plenty of salted water until al dente. Keep a cup of the cooking water.
  2. Heat the olive oil and cook the garlic and chilli for 1 minute without letting the garlic colour.
  3. Add the shrimp and cook for 2 to 3 minutes until just pink.
  4. Add the pasta, lemon zest, lemon juice and a splash of cooking water and toss until the sauce coats the pasta.
  5. Season, stir in the parsley and serve with grated cheese.

Tips

  • Shrimp overcook quickly: take the pan off the heat as soon as they turn pink.
  • The starch in the cooking water binds the sauce.

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