Papardelle is one of the most popular types of pasta in Italy. It is characterized by wide and flat strands that combine perfectly with various sauces and side dishes. Papardelle has a rich history and tradition that dates back to the Middle Ages. Its name comes from the Italian word "pappare," which means "to devour" or "to eat greedily." No wonder papardelle is so tasty and filling!
One of the most common ways to serve papardelle is to combine it with shrimp. Shrimp are crustaceans with a delicate and sweet flavor that are rich in protein, zinc, selenium and vitamin B12. Shrimp are suitable for many Italian dishes because they are easy to prepare and have a short cooking time. Shrimp can be fried, braised, baked or grilled, as well as marinated in herbs and spices.
In this article, we'll introduce you to four regulations For papardelle with shrimp that are sure to delight your taste buds. Each has a different sauce and toppings that give the pasta a unique character and flavor. Each recipe is simple and quick to make, and you only need a few basic ingredients to prepare it. Take a look at our suggestions and try them out in your kitchen!
Papardelle with shrimp in tomato sauce
Papardelle with shrimp in tomato sauce is a classic Italian dish that combines juicy and flavorful ingredients. The tomato sauce is simple to prepare, yet has an intense and deep flavor. To make it, all you need is tomatoes, garlic, olive oil, salt and pepper. You can also add some basil or oregano for a Mediterranean touch to the dish.
Shrimp are an ideal addition to tomato sauce, as they add lightness and sweetness. You can use fresh or frozen shrimp, but be sure to clean and dry them well before frying. Fry the shrimp in olive oil with garlic and white wine, which gives them extra flavor and moisture.
Cook the papardelle according to the instructions on the package, then stir in the sauce and shrimp. Serve the dish sprinkled with grated parmesan or pecorino romano. Here is the list of ingredients and how to prepare:
Ingredients:
- 500 g of papardelle pasta
- 500 g of shrimp (fresh or frozen)
- 4 cloves of garlic
- 400 g of tomatoes (canned or fresh)
- 100 ml of white wine
- 4 tbsp olive oil
- salt and pepper to taste
- Basil or oregano to taste
- Parmesan or pecorino romano for sprinkling
Method of preparation:
- If you are using frozen shrimp, thaw them beforehand and pat them dry with a paper towel. If you are using fresh shrimp, clean them of their casings and intestines, then wash and dry them.
- Peel and chop the garlic. If you are using fresh tomatoes, scald them with boiling water, peel the skin and cut them into pieces. If you are using canned tomatoes, drain them from the marinade and mash them with a fork.
- In a large pot, boil water with salt and cook papardelle pasta al dente, or about 10 minutes. Drain the pasta and set aside.
- In a large skillet, heat 2 tablespoons of olive oil and fry half of the garlic in it for about a minute, until it starts to smell fragrant. Add the shrimp and fry them for about 5 minutes, stirring occasionally, until they are pink and soft. Toward the end of frying, add the white wine and season with salt and pepper. Remove the pan from the heat and set aside.
- In a small pot, heat the remaining 2 tablespoons of olive oil and sauté the remaining garlic in it for about a minute, until it starts to smell fragrant. Add the tomatoes and cook them over medium heat for about 15 minutes, stirring occasionally, until the sauce thickens. Season with salt, pepper and basil or oregano to taste.
- In a large bowl, mix papardelle pasta with tomato sauce. Layer the shrimp from the skillet on top. Sprinkle the dish with grated parmesan or pecorino romano and serve hot or warm.
Papardelle with shrimp and Thai basil
Papardelle with shrimp and Thai basil is an exotic dish that combines the flavors of Italian and Asian cuisine. Thai basil is an aromatic plant that has an intense aroma and taste similar to anise. It is often used in Thai, Vietnamese and Indonesian cuisine to season fish, meat, vegetable and noodle dishes. Thai basil also has medicinal properties, as it has anti-inflammatory, antibacterial and antifungal properties.
Shrimp are the perfect addition to Thai basil, as they add sweetness and lightness to the dish. You can use fresh or frozen shrimp, but be sure to clean and dry them well before frying. Fry the shrimp in olive oil with garlic, ginger, soy sauce and honey for extra flavor and sweetness.
Cook the papardelle according to the instructions on the package, then stir in the shrimp and Thai basil. Serve the dish sprinkled with roasted cashew nuts or almonds for added crunch. Interestingly, this dish tastes te perfect with noodles gnocchi. Here is the list of ingredients and how to prepare:
Ingredients:
- 500 g of papardelle pasta
- 500 g of shrimp (fresh or frozen)
- 4 cloves of garlic
- 2 cm of fresh ginger
- 4 tbsp olive oil
- 4 tablespoons of soy sauce
- 2 tablespoons of honey
- salt and pepper to taste
- handful of basil leaves
- Cashew nuts or almonds for sprinkling
Method of preparation:
- If you are using frozen shrimp, thaw them beforehand and pat them dry with a paper towel. If you are using fresh shrimp, clean them of their casings and intestines, then wash and dry them.
- Peel and chop the garlic. Peel and grate the ginger. Wash and dry the Thai basil leaves.
- In a small bowl, mix soy sauce and honey. Set aside.
- In a large skillet, heat 2 tablespoons of olive oil and fry half of the garlic and ginger in it for about a minute, until they start to smell fragrant. Add the shrimp and fry them for about 5 minutes, stirring occasionally, until they are pink and soft. At the end of frying, add soy sauce with honey and season with salt and pepper. Remove the pan from the heat and set aside.
- In a large pot, boil water with salt and cook papardelle pasta al dente, or about 10 minutes. Drain the pasta and set aside.
- In a large bowl, mix papardelle noodles with shrimp and sauce. Layer the Thai basil leaves on top. Sprinkle the dish with roasted cashew nuts or almonds and serve hot, or warm.
Papardelle with shrimp and sun-dried tomatoes
Papardelle with shrimp and sun-dried tomatoes is a dish with a rich, sweet and sour flavor that is perfect for colder days. Sun-dried tomatoes are tomatoes that have been stripped of water by drying in the sun or oven. They have an intense red color and a skin that is slightly crunchy. Sun-dried tomatoes are rich in lycopene, an antioxidant that protects against free radicals and prevents heart disease and cancer.
Shrimp are an ideal addition to sun-dried tomatoes, as they add sweetness and lightness. You can use fresh or frozen shrimp, but be sure to clean and dry them well before frying. Fry the shrimp in olive oil with garlic, salt and pepper, which gives them a simple and delicate flavor.
Cook the papardelle according to the instructions on the package, then stir in the shrimp and sun-dried tomatoes. Serve the dish sprinkled with grated Parmesan or ricotta cheese for added creaminess. Here's a list of ingredients and how to prepare:
Ingredients:
- 500 g of papardelle pasta
- 500 g of shrimp (fresh or frozen)
- 4 cloves of garlic
- 200 g sun-dried tomatoes
- 4 tbsp olive oil
- salt and pepper to taste
- Parmesan or ricotta cheese for sprinkling
Method of preparation:
- If you are using frozen shrimp, thaw them beforehand and pat them dry with a paper towel. If you are using fresh shrimp, clean them of their casings and intestines, then wash and dry them.
- Peel and chop the garlic. If you're using sundried tomatoes from the brine, drain them and cut them into smaller pieces. If you are using sun-dried tomatoes without brine, soak them in warm water for about 15 minutes, then drain and cut them into smaller pieces.
- In a large skillet, heat 2 tablespoons of olive oil and fry half of the garlic in it for about a minute, until it starts to smell fragrant. Add the shrimp and fry them for about 5 minutes, stirring occasionally, until they are pink and soft. Season with salt and pepper. Remove the pan from the heat and set aside.
- In a large skillet, heat the remaining 2 tablespoons of olive oil and fry the remaining garlic in it for about a minute, until it starts to smell fragrant. Add the sun-dried tomatoes and fry them for about 10 minutes, stirring occasionally, until they are soft and slightly caramelized. Season with salt and pepper.
- In a large pot, boil water with salt and cook papardelle pasta al dente, or about 10 minutes. Drain the pasta and set aside.
- In a large bowl, mix papardelle pasta with shrimp and sun-dried tomatoes. Sprinkle the dish with grated Parmesan or ricotta cheese and serve hot or warm.
Papardelle with shrimp and zucchini
Papardelle with shrimp and zucchini is a dish with a light and refreshing taste that is perfect for warmer days. Zucchini is a vegetable with a delicate flavor and crunchy texture that is rich in vitamin C, potassium, fiber and water. Zucchini is suitable for many Italian dishes because it is easy to prepare and has a short cooking time. Zucchini can be fried, braised, baked or grilled, as well as grated and added to cakes.
Shrimp are the perfect accompaniment to zucchini, as they add sweetness and lightness. You can use fresh or frozen shrimp, but be sure to clean and dry them well before frying. Fry the shrimp in butter with garlic, lemon juice and parsley for extra flavor and freshness.
Cook the papardelle according to the instructions on the package, then stir in the shrimp and zucchini. Serve the dish sprinkled with grated Parmesan or mozzarella for added creaminess. Here's a list of ingredients and how to prepare:
Ingredients:
- 500 g of papardelle pasta
- 500 g of shrimp (fresh or frozen)
- 4 cloves of garlic
- 2 small zucchini
- 4 tablespoons of butter
- juice of 1 lemon
- handful of parsley
- salt and pepper to taste
- Parmesan cheese or mozzarella for sprinkling
Method of preparation:
- If you are using frozen shrimp, thaw them beforehand and pat them dry with a paper towel. If you are using fresh shrimp, clean them of their casings and intestines, then wash and dry them.
- Peel and chop the zucchini. Wash and dry the parsley and chop it finely.
- Wash and dry the zucchini. Slice or grate them on a coarse mesh grater.
- In a large skillet, melt 2 tablespoons of butter and fry half of the garlic in it for about a minute, until it starts to smell fragrant. Add the shrimp and fry them for about 5 minutes, stirring occasionally, until they are pink and soft. At the end of frying, add lemon juice and half of the parsley. Season with salt and pepper. Remove the pan from the heat and set aside.
- In a large skillet, melt the remaining 2 tablespoons of butter and sauté the remaining garlic in it for about a minute, until it starts to smell fragrant. Add the zucchini and fry it for about 10 minutes, stirring occasionally, until it softens and browns. Season with salt and pepper.
- In a large pot, boil water with salt and cook papardelle pasta al dente, or about 10 minutes. Drain the pasta and set aside.
- In a large bowl, mix papardelle pasta with shrimp and zucchini. Sprinkle the dish with grated Parmesan or mozzarella and serve hot or warm.
Enjoy!
