Three Bridges Pappardelle with Sautéed Shrimp & Sun Dried Tomatoes

Samples received:

Pappardelle with Sautéed Shrimp & Sun Dried Tomatoes

Ingredients:

9 oz package of Three Bridges Organic Pappardelle
1¹⁄₂ tbsp olive oil
12 oz raw shrimp, peeled and de-veined
pinch of kosher salt
3 large cloves garlic, sliced
pinch of dried chili flakes
¹⁄₂ cup sun dried tomatoes, julienned
3 tbsp butter
¹⁄₂ lemon, juiced
1 bunch basil leaves, chopped

Directions:

1. In a large pot, boil 4 quarts of water and add salt, if desired.
2. Meanwhile, heat olive oil in large skillet over medium-high heat.
3. Add Organic Pappardelle to boiling water and stir briefly.
4. Season shrimp with salt and sauté, 1 minute per side, until pink on the outside. Do not fully cook.
5. Add garlic and chili flakes to pan and continue to sauté for 10-15 seconds, or until garlic is fragrant.
6. Add about 4 oz of pasta water, sun dried tomatoes and butter to pan then swirl briefly until butter is melted.
7. Drain pasta well and add to pan. Add lemon juice and basil. Toss to coat and re-season if necessary. Serve immediately & enjoy!