Pesto Shrimp Papperdelle with Broccoli and Garlic Parsley Bread

Papperdelle is my all time favorite noodle. It's like fettucini on steroids and is so darn delicious. The long, wide noodles are soft and creamy, and expertly soak up my favorite sauce. I like to serve pappardelle in red sauce with broccoli. The crunchy texture of the broccoli is a nice contrast to the creamy noodle. I added a few shrimp tossed in pesto sauce for some protein and extra flavor. I recently discovered a deliciously new and fun way to make garlic bread, and it was the perfect compliment to the noodles. Enjoy!

Pesto Shrimp Papperdelle with Broccoli

Creamy noodles with crunchy broccoli and flavorful shrimp delight the tastebuds!

Serves 2

1/2 pound (8 oz) pappardelle noodles (fettuccine, tagliatelle or spaghetti can be substituted)

2 cups spaghetti sauce

1 head broccoli, cut into florets

1/2 onion, sliced

2 garlic cloves, minced

1/4 cup grated Parmesan cheese

2 T. chopped fresh parsley

1/2 pound raw shrimp, peeled and deveined

1/4 cup prepared pesto sauce

Kosher salt and pepper

Extra virgin olive oil

Cook the pappardelle according to package directions until al dente. Reserve and keep warm.

In a bowl combine the shrimp and pesto and let marinate.

Meanwhile, heat a large skillet with a tablespoon of oil over medium-high heat. Add the onion and broccoli and cook 5-6 minutes until softened. Add garlic and cook 1 minute, then reduce heat to low and add sauce. Add the noodles to the sauce, stir to combine and keep warm.

Heat another skillet over medium heat with a tablespoon of oil. Add shrimp and cook 3-4 minutes until just cooked through. Reserve and keep warm.

To serve pile the noodles onto a plate and top with Parmesan cheese, parsley, and shrimp.

Garlic Parsley Bread

An easy and flavorful bread for any meal!

1 loaf

1 loaf of Italian, French or Ciabatta bread
1/2 cup olive oil
5 garlic cloves, chopped
1/2 cup fresh parsley, chopped
1 T. fresh lemon juice
Kosher salt and pepper

Preheat oven to 400 degrees. Cut a loaf of bread lengthwise. Set aside.

In a small saucepan heat 1/2 cup extra virgin olive oil over medium heat. Add chopped garlic and parsley and let sizzle for 30 seconds to one minute, keeping an eye on it to ensure garlic doesn't burn. Remove oil from heat and use a brush to spread the mixture evenly over both sides of bread.

Bake in oven for 10-12 minutes until hot and crispy. Drizzle fresh lemon juice over immediately, sprinkle with salt and pepper, cut into wedges and serve.

Recipes by Sarah Lang