Dizzy? Tizzy? How do you best describe my feeling in head while shopping at Trader Joe’s? I have only gone with two kids shoved into a tiny cart or while trying to keep them next to me. I mean, can you really take your time? No, but that is to the benefit of TJ’s and our family as I grab a bunch of stuff that catches my eye and will aid a quick meal. This time was their ‘lemon pepper Pappardelle Pasta’. I heard you, say it again ‘Ohhhhhhhh‘. Yes, and even the packaging is lovely. As soon as I saw it, I thought shrimp and so did TJ’s because they have a simple shrimp recipe on the back. However, I thought I would take it a bit further and attempt a healthier
shrimp scampi. I think it rocks.
1 package of Trader Joe’s lemon pepper pappardelle pasta
1 lb. frozen 31-40 shrimp, uncooked, thawed, shells removed, tail on or off*
2 tablespoons olive oil
2-3 cloves of garlic, chopped
3/4 cup low sodium chicken broth
1 teaspoon unsalted butter
zest of 1/2 lemon**
2 tablespoons of flat leaf parsley, minced
1. Bring a large pot of lightly salted water to a boil. Add pasta, and boil for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, lemon zest, salt and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2. 3. Toss in shrimp, parsley and butter into the saucepan. Cook 2 to 3 minutes, until the shrimp are opaque. Stir in the pasta, and continue cooking 1 minute, until well coated.
*I used 51-60 which looked tiny next to the pasta, use the 31-40’s.
I also thought this would be a great recipe to enter into Festa Italian over at finding La Dolce vita and Proud Italian Cook.
**By the way, the pasta is quite lemony and has some heat from the generous ‘peppering’ so try to restrain from adding lemon juice and pepper.