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Paparedelle with shrimp, zucchini and sweet peppers features pleasing combination of flavors

Recipe
Paparedelle with shrimp, zucchini and sweet peppers. Linda Gassenheimer/Tribune News Service

Here’s a fun recipe that’s full of flavor and easy to make. Pappardelle is a wide noodle that captures this sauce made with lots of garlic and white wine. The combination of flavors and textures is pleasing and makes this a one-dish meal that you can enjoy as a family or with friends.

Helpful Hints:

— You can use any type of shrimp.

— You can use fettuccini instead of pappardelle.

— The shrimp only needs a couple of minutes to cook through. Try not to overcook them.

Countdown:

— Place water for pasta on to boil.

— Make pasta sauce.

— Boil pasta.

Shopping List:

To buy: 1 medium zucchini, 1 bottle red pepper flakes, 1 can sliced sweet pimento, 1 bottle dry white wine, 3/4 pound peeled shrimp, 1 package pappardelle (4 ounces needed) and 1 small piece Parmesan cheese.

Staples: olive oil, garlic, salt and black peppercorns.

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PAPAREDELLE WITH SHRIMP, ZUCCHINI AND SWEET PEPPERS

2 tablespoons olive oil, divided use

3 medium garlic cloves, crushed

2 cups thinly sliced zucchini

1/8 teaspoon red pepper flakes

1/2 cup sliced sweet pimento

1 cup dry white wine

3/4 pound shrimp, peeled

1/4 pound pappardelle

Salt and freshly ground black pepper

2 tablespoons grated Parmesan cheese

Place a large pot with 3 to 4 quarts of water on to boil. Heat one tablespoon oil in a large nonstick skillet over medium heat and add the garlic and zucchini. Cook 2 to 3 minutes or until zucchini is soft. Add the pepper flakes, pimento and wine and bring to a boil for 1 minute. Add the shrimp and remove from the heat.

Add the pappardelle to the boiling water and cook according to package instructions, about 9 minutes for dried pasta and 3 minutes for fresh. Drain and add pasta to the skillet with shrimp, vegetables and sauce. Place over medium high heat and simmer about 1 minute or until the shrimp are cooked through. Add second tablespoon oil and salt and pepper to taste. Toss well. Divide between two plates and sprinkle with Parmesan cheese.

Yield 2 servings.

Per serving: 629 calories (25% from fat), 17.1 g fat (3.2 g saturated, 7.1 g monounsaturated), 280 mg cholesterol, 45.3 g protein, 53.8 g carbohydrates, 4 g fiber, 320 mg sodium.

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Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”