Shrimp Scampi Pappardelle Pasta

Serves 2


  • 8 ounces of pappardelle pasta
  • 2 tablespoons of olive oil
  • 6 finely minced cloves of garlic
  • ½ peeled and small diced shallot
  • 1 pound of peeled and deveined shrimp
  • 1/3 cup of dry white wine, like chardonnay
  • 4 ounces of unsalted Dutch Farms Butter
  • juice of ½ lemon
  • 1/3 cup of grated Dutch Farms Parmesan Cheese
  • Kosher salt and crushed red pepper flakes to taste


  • In a large pot of boiling salted water cook the pasta until al dente, or slightly crunch. Strain, rinse and cool until ready for use.
  • In a large sauté pan over medium-high heat add in the oil and when it is lightly smoking add in the garlic, shallots and shrimp and stir-fry for 1 to 2 minutes.
  • Next, deglaze with the white wine and cook until there is only about 2 to 3 tablespoons of liquid left in the pan.
  • Stir in the butter, lemon juice, cheese, and salt and crushed red pepper flakes.
  • Next, fold in the pasta and cook over low heat until warm. Serve!