Wine & Dine Wednesday is an easy pasta that can be dressed up enough for company. I find pappardelle pasta knows how to bring the festive to the party. While you don’t always find it at every grocery store, when you see it, pick up a package, I promise you won’t be disappointed. The width of the thin sheets of pasta makes for an elevated simple pasta dish. This dish comes together in about 15 minutes, for a quick supper.
Heavily salt water and bring to a boil in a big pot. Cook pasta. On a sheet pan add a pound of peeled raw shrimp. Add two cloves of minced garlic, along with a heavy dose of extra virgin olive oil, salt & pepper. Slice one lemon, taking out the seeds of the slices. Reserve the two ends. Add the slices to the mixture and mix all until combined and coated. Add to a 400 degree oven and cook until shrimp just start turning a sweet shade of pink. Anywhere from 6 to 10 minutes, depending on the size of the shrimp. While all cooks away, mince a good amount of Italian parsley. The shrimp and pasta will be done about the same time. Drain pasta. Add to a large bowl along with the shrimp and all from the sheet pan. Add feta that you crumble right in. Add more pepper and finally a flourish of French sea salt. Then let that parsley rain over the whole lot. Mix. Plate or bowl servings. Add a bit more parsley to the top along with a spritz of those reserved lemon ends. Enjoy!