Pappardelle with Shrimp


Photo credit Franz Scheurer, Sydney Fish Market

This recipe is inspired by a dish created by Australian born Italian Chef Stefano Manfredi cooked with shrimp and will work equally well with any crustacean.  Chef Manfredin recommends for best results use pasta made with eggs (all’uovo).  This   Pappardelle with Shrimp recipe is one many great recipes from the Sydney Fish Market.

 Pappardelle with Shrimp
(Serves 4)

16 large shrimp
1 lb pappardelle pasta
1/2 cup butter
2 golden shallots, finely diced
2 tablespoons sesame seeds
1 cup chopped chervil
Salt flakes and freshly ground black pepper, to taste


Drop chilled shrimp into a large saucepan of well-salted, rapidly boiling water and cook for 5 minutes. Strain and run under cold water to arrest cooking.

Rinse and refill saucepan, salt well and return to the boil. When boiling, add pasta.  Cook according to package directions.

Meanwhile, turn shrimp over and cut down either side of the underside of the tail shell using kitchen scissors, peel shell back and remove meat. Slice in half, remove the digestive tract (grey thread) running down the middle of the tail meat and cut meat into bite-sized chunks.

Melt butter in a frying pan. When foaming, add shallots and sesame seeds and cook over a medium heat, stirring frequently, until shallots are soft but not colored. Add shrimp meat to the pan and stir well.

Drain cooked pasta, add to the pan with chervil, toss well to coat in butter. Taste, add salt and pepper and serve in warmed bowls.


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