Creamy Pappardelle Shrimp Caper Pasta

Serves 4 Main Courses Creamy Pappardelle Shrimp Caper Pasta
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This thick pasta dressed in a creamy based sauce that’s been simmered with shrimp and capers is a must to any fall or christmas meal. Creamy, tart with a bite of shrimp and the salty tang of the fresh capers are all the flavors and textures you’ll get with this meal. Have it with a nice white wine or even rose and enjoy!

Ingredients

1 Package of egg pappardelle pasta [8oz]

1 Tablespoon of olive oil

13 Large jumbo shrimps

4 Large garlic cloves [thinly sliced]

½ Teaspoon of red pepper flakes

1/8 Cup of small capers [non-pareilles]

½ Cup of fresh parsley [chopped]

½ Cup of heavy cream

2 Tablespoon of butter

½ Cup of pasta water [reserved from cooking pasta]

1 Teaspoon of dried basil

1 Teaspoon of oregano

1 ½ Teaspoons of salt

Optional Toppings For Serving

Chopped fresh parsley

Capers

Grated cheese

 

Preparation

Cook pappardella [see package directions] in a pasta pot of boiling salted water [make sure to salt the water for maximum flavor about 1 to 2 tablespoons of salt for 6 quarts of water] until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta. Meanwhile, in a 12-inch heavy skillet over medium-low heat, pour in your olive oil, red pepper flakes, capers, parsley and garlic; sauté for two minutes and add in your shrimp, saute until the shrimp turns slightly pink. Pour in your heavy cream, reserved pasta water and butter, simmer until the sauce thickens slightly; add in your salt, basil and oregano stir and add in your cooked pasta. Toss to coat the pasta strands and serve. Enjoy!

- For a finishing touch you can sprinkle a bit more of capers and chopped fresh parsley.

 

 

 

 

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Creamy Pappardelle Shrimp Caper Pasta

Serves 4 Main Courses

This thick pasta dressed in a creamy based sauce that’s been simmered with shrimp and capers is a must to any fall or christmas meal. Creamy, tart with a bite of shrimp and the salty tang of the fresh capers are all the flavors and textures you’ll get with this meal. Have it with a nice white wine or even rose and enjoy!

Ingredients

1 Package of egg pappardelle pasta [8oz]

1 Tablespoon of olive oil

13 Large jumbo shrimps

4 Large garlic cloves [thinly sliced]

½ Teaspoon of red pepper flakes

1/8 Cup of small capers [non-pareilles]

½ Cup of fresh parsley [chopped]

½ Cup of heavy cream

2 Tablespoon of butter

½ Cup of pasta water [reserved from cooking pasta]

1 Teaspoon of dried basil

1 Teaspoon of oregano

1 ½ Teaspoons of salt

Optional Toppings For Serving

Chopped fresh parsley

Capers

Grated cheese

 

Preparation

Cook pappardella [see package directions] in a pasta pot of boiling salted water [make sure to salt the water for maximum flavor about 1 to 2 tablespoons of salt for 6 quarts of water] until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta. Meanwhile, in a 12-inch heavy skillet over medium-low heat, pour in your olive oil, red pepper flakes, capers, parsley and garlic; sauté for two minutes and add in your shrimp, saute until the shrimp turns slightly pink. Pour in your heavy cream, reserved pasta water and butter, simmer until the sauce thickens slightly; add in your salt, basil and oregano stir and add in your cooked pasta. Toss to coat the pasta strands and serve. Enjoy!

- For a finishing touch you can sprinkle a bit more of capers and chopped fresh parsley.