Springtime Shrimp and Asparagus Pappardelle

The thing I love about this time of year is the produce. You can go into the supermarket without any kind of real game plan and just let yourself be inspired by what's in season!

The other day I was in the mood for a light springtime meal. I wandered into Whole Foods and was instantly inspired by the crisp stalks of asparagus. I grabbed a pound of that, a lemon, a pound of shrimp and a package of papparedelle. With that, my dinner was born!

What's nice about this is you use every part of what you're cooking with, from the zest of the lemon to the shrimp shells to the bits of aspargus you break off the ends. Waste not want not!

I think this is best with a wide noodle like a Pappardelle or a Tagliatelle.

If you wanted to be hardcore you could make your own pasta - or "cheat" a little and buy fresh sheets of lasagna , cut into wide pasta ribbons and use that!

Springtime Shrimp and Asparagus Pappardelle

1 lb shrimp, deshelled (reserve shells)
1 lb asparagus, ends trimmed (reserve trimmings)
The zest and juice of one lemon
3 cloves garlic, minced
8 oz pappardelle, cooked
salt and pepper
olive oil
1 tsp corn starch
2 cups water


Place the shells from the shrimp and the asparagus ends in a medium sauce pan. Add 2 cups water and salt and pepper to taste. Bring to a boil over high heat and then reduce heat to medium low and simmer uncovered for 15 minutes.





Drain, reserving stock. You will want about 1 cup.





Then add the lemon juice/zest to this and stir in the corn starch. You can also add a splash of white wine, a lovely little touch.


Cut the asparagus into 1 inch sections. Heat a tablespoon of oil in a large wide pan. Add the garlic and asparagus.





Cook for 3 minutes until it starts turning bright green.


Add shrimp!





Cook until they are pink - another 3 or 4 minutes. Salt and pepper to your liking.

Add the broth and heat to boiling for 1 minute until the sauce thickens, stirring constantly.





Toss with cooked pasta!





This was a big hit in our house. Springly, satisfying and capturing all the flavors of the season that I love. Not to mention it looked pretty as well.