Pappardelle with Shrimp

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As a special treat this weekend, we bought fresh shrimp which I steamed and served as a hors d’oeuvre at our Sunday family dinner night.  There was some left over and rather than waste it, I decided to try it in a recipe I’d found in the Weight Watchers One Pot cookbook.  I’ve included the recipe in its entirety as it was quite yummy and one that I’d like to make again.  For those of you who count points, this was eight points for a generous serving and paired nicely with a glass of one of our favorite cabernet sauvignons by the 14 Hands winery.

I love to cook with different kinds/shapes of pastas and pappardelle is one of my favorites.  It is a long, flat egg noodle sometimes cut with a crimped edge.  They are very light in texture once cooked and complimented the shrimp perfectly.  If you have trouble finding it in your local grocery store, you can also substitute egg noodles.


Pappardelle with Shrimp

(makes 4 servings – 1/4 of pasta and shrimp)



  • 6 ounces papppardele
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 pound medium shrimp, peeled and deveined
  • 1/4 cup dry white wine
  • 3/4 cup low-sodium chicken broth
  • 2 large eggs
  • 2 tablespoons grated Parmesan cheese
  • 3 tablespoons finely chopped fresh mint
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper



  • Cook the pappardelle according to package directions; drain.
  • In a large nonstick skillet over medium heat, heat the oil.  Add the garlic and saute until soft.  Add the shrimp and cook until they become just opaque, 2-3 minutes.  Add the wine; bring to a boil. then add the stock.
  • In a small bowl, beat the eggs and cheese; gradually whisk 1/2 cup of the hot broth into the egg mixture.  Pour the egg mixture into the skillet, whisking constantly.  Reduce the heat and stir in the pappardelle; cook, stirring, until the sauce thickens and the pasta is heated through, 2-3 minutes.  Remove from the heat and sprinkle with the mint, salt and pepper; toss to combine.
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