Garlic tiger shrimpover fresh pappardelle - Extra large standard

Garlic Tiger Shrimp over Fresh Pappardelle

with Creamy Greens & Lemon Pangrattato

970 cals

25 mins

Description

Enjoying fresh pappardelle is a lesson in pasta appreciation. Cutting a broad swath, these soft and voluminous noodles retain the absolutely ideal amount of bite when boiled for just a couple of minutes. What a perfect foil for a loose and luscious sauce that thinks big on texture. You’ll cook up well-proportioned tiger shrimp with garlic, and then dispense dilled spices and lemon. Kale and broccolini, lushed up with cream, butter and Grana Padano cheese, bring a generous deep green to the festivities. Lemony pangrattato is last but not least in this finely tuned feast.

Contains:

Eggs, Milk, Shrimp, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 340g Tiger shrimp

  • 2 Garlic cloves

  • 1 Lemon

  • ½ Bunch of lacinato kale

  • 1 Bunch of broccolini

  • 37g Panko

  • 60ml Vegetable demi-glace

  • 225g Fresh pappardelle

  • 60ml Heavy cream

  • 50g Grana Padano (contains rennet)

  • 7.5g Fish Tales spices (black pepper, dill, salt, paprika, red bell pepper, parsley, garlic, sugar, basil, lemon peels, onion, dill seeds, sunflower oil, lemon powder)

Nutrition

Total fat

37g

Saturated Fat

17g

Sodium

1600mg

Total carbs

106g

Sugar

8g

Protein

58g

Fibres

11g

Recipe Instructions

Garlic Tiger Shrimp over Fresh Pappardelle - Step #1 Mise en place
Step 1: Mise en place
Bring a large pot of salted water to a boil. Remove the stem ends of the broccolini; cut into 2-inch pieces. Remove the kale leaves from the stems; slice the leaves into ½ inch ribbons. Zest and juice the lemon. Mince the garlic.
Garlic Tiger Shrimp over Fresh Pappardelle - Step #2 Make the pangrattato
Step 2: Make the pangrattato
In a large, high-sided pan, heat a drizzle of oil on medium-high. Toast the panko, stirring frequently, 1 to 2 min., until golden brown. Add the lemon zest, ½ the spices and S&P; stir well. Transfer to a bowl. Wipe out and reserve the pan.
Garlic Tiger Shrimp over Fresh Pappardelle - Step #3 Boil the broccolini & pasta
Step 3: Boil the broccolini & pasta
Add the broccolini and pasta to the pot of boiling water, separating the strands as you add them; stir gently. Boil, stirring occasionally, 2 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Garlic Tiger Shrimp over Fresh Pappardelle - Step #4 Cook the shrimp
Step 4: Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel and remove the shells from the tails if desired; season with S&P. In the reserved pan, heat a generous drizzle of oil on medium. Sauté ½ the garlic, 30 sec. to 1 min., until fragrant. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Transfer to a plate and season with the remaining spices and ½ the lemon juice. Set aside in a warm spot. Reserve the pan.
Garlic Tiger Shrimp over Fresh Pappardelle - Step #5 Sauté the kale & combine the pasta
Step 5: Sauté the kale & combine the pasta
In the same pan, heat a drizzle of oil on medium. Sauté the remaining garlic, 30 sec. to 1 min., until fragrant. Add the kale and sauté, 1 to 2 min., until wilted; season with S&P. Add the pasta, broccolini, cream, demi-glace, ½ the cheese, ½ the reserved cooking water, the remaining lemon juice and 1 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until the pasta is coated. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Garlic Tiger Shrimp over Fresh Pappardelle - Step #6 Plate your dish
Step 6: Plate your dish
Divide the pasta between your bowls. Top with the shrimp, remaining cheese and the pangrattato. Bon appétit!