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This pappardelle with shrimp, garlic, and olive oil recipe is flavorful, light, and comes together fast using simple ingredients.
This post is sponsored by DeLallo – thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. All opinions are my own.
Fresh lemon juice, plenty of garlic, olive oil, and freshly grated parmesan cheese perfectly coat the tender shrimp and silky pappardelle ribbons. This recipe works for easy entertaining, date night, or even a weeknight dinner!
DeLallo’s egg pappardelle is made in Italy and crafted with the finest durum wheat, farm-fresh eggs, and cool spring water. It’s great with any kind of pasta sauce – everything from this olive oil based one to heavier meaty ragu or Alfredo sauces.
You’ve probably heard that it’s important to use “good” olive oil in cooking, and it’s particularly important in recipes like this one where it’s one of the star ingredients. I chose DeLallo’s Private Reserve Extra Virgin Olive Oil. They’ve been producing olive oil for four generations now! Olives are hand-selected for this exclusive Italian oil and specially sourced from small, family-owned orchards. This olive oil is also ideal for homemade salad dressings or drizzling on top of everything from risotto to grilled meats.
How to make pappardelle with shrimp (overview):
Prep the shrimp (thaw, peel, and devein as needed). Boil a large, generously salted pot of water and cook the pappardelle al dente according to package directions. Add the olive oil to a skillet over medium-high heat. Once the oil is hot, add in the shrimp and cook until pink and cooked through, then transfer to a plate. Reserve some of the hot pasta water prior to draining the pasta. Reduce the skillet heat and add in the garlic, followed by the lemon juice + zest, parsley, Italian seasoning, and about 1/4 cup of the hot pasta water, then add in the drained pasta and toss. Add the shrimp to the skillet and sprinkle with the parmesan cheese and season with salt & pepper. (Full ingredients & instructions are in the recipe card below)
Love pappardelle? Try my Creamy Pasta Primavera.
Recipe notes & tips:
- You can use smaller shrimp than suggested (I used extra jumbo 16-20 per pound size). Just be sure to adjust cooking time as needed.
- To easily zest the lemon and grate the parmesan cheese (I always grate my own), I use my handy Microplane zester/grater.
- I use cooking tongs to easily turn the shrimp when cooking them.
DeLallo has everything from pasta and sauces to gourmet gift baskets for food lovers! Their products are available in stores across the U.S. and on their website.
What to serve with this dish?
This pasta is delicious served with some fresh crusty bread and a light salad. Make a dip for the bread by adding a splash of balsamic vinegar to a few tablespoons of DeLallo’s Private Reserve Extra Virgin Olive Oil.
Questions about this shrimp pappardelle recipe? Let me know in the comments below!
Pappardelle with Shrimp, Garlic, and Olive Oil
Ingredients
- 1 pound uncooked shrimp (extra jumbo 16-20/lb. size)
- 1 (8.8 ounce) package DeLallo Egg Pappardelle
- 1/4 cup DeLallo Private Reserve Extra Virgin Olive Oil
- 6 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1 tablespoon lemon juice + zest of 1 lemon
- 2 tablespoons parsley chopped
- 1/4 cup freshly grated parmesan cheese or more, to taste
- Salt & pepper to taste
Instructions
- Prep the shrimp (if frozen, add them to a colander and run under cool water until thawed). Leave tails on if you wish. Devein if needed. I suggest prepping every ingredient ahead of time since this recipe goes quick.
- Boil a large, salted pot of water for the pappardelle. Cook al dente according to package directions. Important: You will need to reserve some hot pasta water prior to draining it.
- When the pasta is about 5 minutes away from being cooked, add the olive oil to a skillet over medium-high heat. Once the oil is hot, add in the shrimp and cook for 2 minutes/side (or until pink and cooked through), then transfer them to a plate.
- Reserve about a cup of the hot pasta water (you won't use it all) prior to draining the pasta.
- Reduce the skillet heat to medium-low. Add in the garlic and cook for 30 seconds.
- To the skillet, stir in the lemon juice + zest, parsley, Italian seasoning, and about 1/4 cup of the hot pasta water, then add in the drained pasta. Toss until coated. If needed, add a little more of the pasta water to make a nice sauce.
- Add the shrimp to the skillet and sprinkle with the parmesan cheese. Serve immediately with extra salt & pepper as needed.
Notes
- You can use larger or smaller shrimp, but cooking time may need to be adjusted.
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is it possible to make this ahead of time? Like at 2pm for a party at 8pm?
Hi! I would boil the pasta right before serving if possible. Cooked pasta isn’t great reheated. Be sure to warm the shrimp up slowly over a low heat so they don’t overcook.
Italians will never add cheese to seafood! But I like it.
Same! 🙂
I made this last night. My husband and I loved it. I’ll definitely be making it again. Thanks for sharing.
You’re welcome, Karen! Thrilled you both enjoyed it. Thank you for your review 🙂
Could you add Spinach
Absolutely! I’d add it in towards the end and toss until it’s wilted. 🙂