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Homemade Pappardelle with Shrimp

Homemade Pappardelle with Shrimp

Here, we offer you a refined combination in a creamy first course: shrimp pappardelle, with the addition of a cream prepared with cherry tomatoes and prawns. Serve this dish with chopped parsley sprinkles, and you will taste that goodness!

Choose unshelled and fresh shrimp for a perfect dish result. After cutting the heads, it will suffice to cut with scissors along the back, widen the shells, and extract the pulp to peel them easily.

Homemade Pappardelle with Shrimp.

In addition, the taste of homemade pappardelle, my favorite egg pasta format, is unrivaled for its unique and inimitable taste. Its characteristic roughness ensures that the pasta collects the sauces used to season it so that the palate's pleasure is delighted with each forkful! The recipe I propose is suitable for all long egg pasta formats, not just homemade pappardelle. Cut the dough into more or less thin slices depending on whether you want to get tagliatelle, tagliolini, fettuccine, and so on..

Courses ,
Prep Time: 15 mins Cook Time: 35 mins Rest Time: 1 hr Total Time: 1 hr 50 mins
Servings 4
Best Season Suitable throughout the year

Homemade Pappardelle with Shrimp. Here, a refined combination in a creamy first course: shrimp pappardelle, with the addition of a cream prepared with cherry tomatoes and prawns.

    Pappardelle Pasta
  • 4 eggs
  • 2 3/4 cups flour 00
  • 2 pinches of salt
  • 1 tablespoon olive oil
  • Shrimp Sauce
  • 1 pound shrimp
  • 5 cherry tomatoes
  • 1/4 cup white wine
  • 1/2 cup vegetable broth
  • salt and pepper
    Pappardelle Pasta
    • Arrange the flour on a large work surface and make a well in the center.
    • Put the eggs, olive oil, and a pinch of salt in a bowl, then pour them into the well. Break the eggs with a fork, then gradually mix the wet ingredients in the flour mixture until they are combined.
    • Work for about ten minutes and let sit for 1 hour, wrapping the dough in the film.
    • Dust the work surface with a handful of flour and roll out the dough.
    • Roll the dough into a sheet and choose the thickness you want; I don’t like it too thin.
    • Sprinkle the surface of the rolled-out dough with flour and cut it into strips with the zigzag tool.
    • Put on a baking sheet and cover with a cloth until ready for cooking.
  1. Shrimp Sauce
    • Rinse the shrimps under running water, drain them very well, and dab them with kitchen paper.
    • Remove the shrimp's heads and shells and remove the black fillet that makes up the intestine with a toothpick. Put the shelled shrimp in the fridge.
    • Then, put a saucepan on the heat with olive oil.
    • Add the head and shells of the shrimp, and cook for 5 minutes.
    • Deglaze with the white wine and simmer for 5 minutes.
    • Add cherry tomatoes and 1/2 cup of vegetable broth, heat, and cook for 10-15 minutes.
    • Drain the liquid and discard the shells.
    • Re-put the liquid sauce in the saucepan and add the shelled shrimp removed from the fridge.
    • Add salt and pepper and cook for 5-7 minutes.
    • In the meantime, boil the pappardelle in plenty of salted water.
    • Drain the pasta while still al dente and finish cooking in the pan with the sauce by adding a couple of spoons of the pasta cooking water.
Keywords: Homemade Pappardelle with Shrimps