Shrimp, Tomato and Chili Pappardelle
Serves: 4
  • 1 pound pappardelle (dried or fresh)
  • 4 cloves garlic, thinly sliced
  • 1-2 Thai chilis, seeds removed and finely chopped
  • 1.5 pounds shrimp, shells removed and deveined
  • ¼ cup Sambuca
  • 14 ounces canned crushed tomatoes
  • zest and juice of 1 lemon
  • ½ cup heavy cream
  • 1 large handful of chopped dill
  • Kosher salt and freshly ground black pepper
  • Olive oil
  1. Bring a large pot of well-salted water to a boil
  2. In a large saute pan, add a few tablespoons of olive oil to the pan and place over medium-high heat
  3. Add garlic and Thai chili and stir constantly for about 3 minutes (you don't want any color)
  4. Add shrimp evenly around the pan
  5. At this time, cook pasta according to directions. Drain when ready and set aside
  6. Once shrimp have a nice golden color on the bottom, turn to the other side for another minute and remove from pan
  7. Add Sambuca and after a few seconds, add tomatoes, lemon zest and juice
  8. Stir to incorporate and let tomatoes come up to temperature
  9. Once sauce is bubbling around the edges, add the heavy cream
  10. Season to taste with salt and pepper
  11. Add shrimp back into sauce
  12. After another minute add the cooked papparedelle to the sauce and toss to combine
  13. Transfer to plates and top with dill
Recipe by Feeding an Italian at