Homemade Pappardelle with Shrimp

Indulge in the delightful flavors of Homemade Pappardelle with Shrimp, a dish that beautifully marries fresh pasta with a savory shrimp sauce. This recipe showcases the art of making pappardelle from scratch, offering a rich, velvety texture that perfectly complements tender shrimp and juicy cherry tomatoes.

With a hint of white wine and a flavorful broth, this dish is not only a treat for the taste buds but also a wonderful way to impress family and friends. Whether for a special occasion or a cozy dinner, this homemade pasta is sure to elevate any meal!

Homemade Pappardelle with Shrimp

Ingredients

Pappardelle Pasta:

4 eggs

2 3/4 cups flour (00 type)

2 pinches of salt

1 tablespoon olive oil

Shrimp Sauce:

1 lb shrimp, peeled and deveined

5 cherry tomatoes, halved

1/4 cup white wine

1/2 cup vegetable broth

Salt and pepper to taste

Instructions

Pappardelle Pasta:

On a clean surface, mound the flour and create a well in the center.

In a bowl, combine the eggs, olive oil, and a pinch of salt. Pour this mixture into the well in the flour.

Using a fork, gently break the eggs and gradually incorporate the flour from the edges of the well until fully mixed.

Knead the dough for about 10 minutes until smooth. Wrap it in plastic wrap and let it rest for 1 hour.

After resting, sprinkle flour on your work surface and roll out the dough to your desired thickness.

Dust the rolled dough with flour and cut it into wide strips using a pastry cutter or a zigzag tool.

Transfer the cut pasta to a baking sheet and cover with a cloth until ready to cook.

Shrimp Sauce:

Rinse the shrimp under cold water, then pat dry with paper towels.

Remove the shrimp heads and shells, and carefully take out the black vein using a toothpick. Place the cleaned shrimp in the refrigerator.

In a saucepan, heat some olive oil over medium heat.

Add the shrimp heads and shells to the pan and sauté for about 5 minutes.

Pour in the white wine to deglaze, allowing it to simmer for another 5 minutes.

Add the cherry tomatoes and vegetable broth, then bring the mixture to a gentle simmer for 10-15 minutes.

Strain the liquid to remove the shells, returning the broth to the saucepan.

Incorporate the chilled shrimp into the sauce, seasoning with salt and pepper. Cook for an additional 5-7 minutes until the shrimp are cooked through.

Meanwhile, cook the pappardelle in a large pot of salted boiling water until al dente.

Drain the pasta, reserving a couple of tablespoons of the cooking water. Combine the pasta with the shrimp sauce in the pan, adding the reserved water to help coat the pasta.

Serve your delicious homemade pappardelle with shrimp hot and enjoy!

Notes:

Flour Type: Using “00” flour is ideal for pasta making as it has a fine texture and high protein content, yielding a smoother dough. If unavailable, all-purpose flour can be used as a substitute.

Resting the Dough: Allowing the pasta dough to rest is crucial. This relaxes the gluten, making it easier to roll out and resulting in a more tender pasta.

Shrimp Preparation: Fresh shrimp is recommended for the best flavor. If using frozen shrimp, make sure to thaw them completely and pat them dry before cooking.

Wine Selection: Choose a dry white wine for the sauce; avoid sweet varieties as they can alter the dish’s flavor profile. If you prefer not to use wine, you can replace it with additional vegetable broth.

Cooking Pasta: When boiling the pappardelle, make sure to salt the water well. This enhances the pasta’s flavor. Cook until just al dente, as it will continue to cook when combined with the sauce.

Sauce Consistency: If the sauce is too thick after cooking, add a little more vegetable broth or the reserved pasta cooking water to reach your desired consistency.

Serving Suggestions: Garnish with freshly grated Parmesan cheese or a sprinkle of fresh herbs like basil or parsley for added flavor and presentation.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make the pasta in advance?

Yes, you can make the pappardelle dough in advance.

After kneading, wrap it tightly in plastic wrap and store it in the refrigerator for up to 24 hours.

When ready to use, let it come to room temperature before rolling out.

What can I substitute for shrimp?

If you’re not a fan of shrimp, you can substitute with other proteins like chicken, scallops, or even a mix of vegetables for a vegetarian option.

Just adjust the cooking times accordingly.

How do I know when the pasta is done cooking?

Fresh pappardelle typically cooks faster than dried pasta.

Cook it until it’s tender but still slightly firm to the bite (al dente), usually around 2-4 minutes.

Taste a strand to check for doneness.

Can I freeze the cooked pappardelle?

Yes, you can freeze cooked pappardelle, but it’s best to undercook it slightly before freezing.

Allow it to cool, then store it in an airtight container.

When ready to use, reheat in boiling water for a few minutes.

What’s the best way to store leftovers?

Store any leftover pappardelle and shrimp sauce in an airtight container in the refrigerator for up to 2 days.

Reheat gently on the stovetop, adding a splash of broth or water to prevent it from drying out.

What type of shrimp should I use?

For the best flavor and texture, use large or extra-large shrimp.

Fresh shrimp is ideal, but if you use frozen, make sure they are fully thawed and drained before cooking.

Can I use a pasta machine to roll out the dough?

Absolutely! A pasta machine makes rolling out the dough easier and more uniform.

Start with the widest setting and gradually work your way down to the desired thickness.

How do I know when the shrimp is fully cooked?

Shrimp is done when it turns pink and opaque, usually within 5-7 minutes of cooking.

Be careful not to overcook, as shrimp can become rubbery.

What if I don’t have “00” flour?

If you don’t have “00” flour, you can substitute all-purpose flour.

While it may slightly change the texture, it will still work well for making pasta.

Can I add vegetables to the shrimp sauce?

Yes! Feel free to add vegetables like spinach, zucchini, or bell peppers to the sauce.

Just sauté them along with the garlic and onions before adding the tomatoes and broth.