Ingredients
- 350 g pappardelle
- 300 g zucchini
- 300 g shrimp (peeled and deveined)
- 1 shallot, finely chopped
- 200 ml cream
- 1 sprig fresh parsley, chopped
- 1 glass white wine (Vernaccia di San Gimignano recommended)
- 2 tablespoons extra virgin olive oil
- Salt to taste
- Black pepper to taste
Instructions
Prepare the Base
Heat the extra virgin olive oil in a pan and sauté the chopped shallot until soft.
Cook the Shrimp
Add the shrimp and cook for a few minutes until lightly pink.
Deglaze with white wine and allow it to evaporate.
Add the Vegetables
Add the sliced zucchini, season with salt, and sauté briefly until just tender.
Avoid overcooking to keep the zucchini slightly firm.
Finish the Sauce
Add the cream and chopped parsley, letting the sauce thicken slightly.
Adjust seasoning with salt and pepper.
Cook the Pasta
Cook the pappardelle in salted boiling water until al dente.
Drain and transfer to the pan with the sauce.
Combine and Serve
Toss the pasta with the sauce until well coated.
Serve immediately, with a final sprinkle of black pepper.
Pair with a fresh white wine such as Vernaccia di San Gimignano.