Pappardelle with Shrimp

I received a couple of great cookbooks for Christmas, but due to my slight obsession with Pinterest for finding recipes, I haven’t been making full use of them. This week, though, I pulled out one of my favorite Weight Watchers cookbooks for inspiration, and found this great pasta recipe.

The pappardelle was more expensive than the boxed pastas, but so much more fun to eat! And the lightness of the egg noodles made a big difference in taste, so I would splurge on buying the proper noodles.

As for the sauce, I was thrown off a bit by the presence of eggs when I first looked at the recipe, but it really caused the sauce to stick to the pappardelle. The mint added a surprising twist to the flavor - and we had enough fresh mint left over for a mojito or two!

All in all, it was a light and delicious dinner, and met my requirements of being quick and easy to make, with few ingredients. This is being added to my list of favorite pasta dishes.

Pappardelle with Shrimp

(adapted from Weight Watchers New Complete Cookbook)

Ingredients:

8 oz. pappardelle (a flat egg noodle, which can be found freshly made or packaged in the pasta aisle of the grocery store)

1 tbsp. olive oil

1 garlic clove, minced

1 pound shrimp, peeled and deveined

⅓ cup dry wine

1 cup reduced sodium chicken broth

2 large eggs

2 tbsp. grated parmesan cheese

¼ teaspoon pepper

2 tbsp. chopped fresh mint

Directions:

1. Cook pappardelle according to package directions; drain.

2. While the pasta is cooking, heat the olive oil in la arge nonstick skillet over medium heat. Add garlic and cook, stirring, about 1 minute. Add shrimp and cook until opaque. Add wine and bring to a boil. Add broth.

3. Beat eggs, 1 tablespoon of parmesan cheese, and the pepper in a small bowl. Slowly whisk in ½ cup of the hot broth from the skillet.

4. Add the mixture to the skillet, whisking constantly. Reduce heat to simmering and stir in pasta. Cook, stirring constantly, until the sauce thickens, about 3 minutes.

5. Spoon into serving bowls and sprinkle with mint and remaining parmesan cheese.

*Serves 4 (this recipe can easily be halved to serve 2 people)