Shrimp and Veggie Pappardelle

Wide pappardelle egg noodles, plump shrimp and a variety of vegetables come together for a quick and light meal.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the pappardelle as directed on the package, usually 7-9 minutes. Reserve 1/2 cup pasta water then drain. Toss with a little olive oil and set aside. Heat 2 tbsps olive oil to medium in a skillet, season shrimp with salt and pepper and cook 4-5 minutes flipping over halfway through. Remove from pan and keep warm. In the same skillet add 2 more tbsps olive oil and add the bell pepper, onion, carrot and mushrooms along with the garlic powder, oregano and basil. Sauté 4-5 minutes until tender crisp. Mix bouillon powder and water together and add to the pan. Simmer uncovered to reduce liquid by about half. Add butter and return the shrimp and the pappardelle to the pan. Toss together heating through. Add lemon juice and zest and some pasta water if necessary.

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