The food truck movement is kicking into high gear on Delmarva.
Owner and Chef Patrick Benzin, with Paddy B’s Truckin’ Good Eats, joins us in the DelmarvaLife kitchen to make shrimp and pappardelle pasta with tomato basil butter broth.
Shrimp and Pappardelle Pasta with Tomato Basil Butter Broth
5 large shrimp peeled and deveined
3-4 oz pappardelle pasta -cooked
1 oz olive oil
1/2 cup chopped tomato
1-2 tbsp of sweet onion or shallots- chopped fine
1 tsp chopped garlic
2-3 oz white wine nothing too sweet – chardonay works well
2 tsp lemon juice or about 1/2 lemon juiced
1 big TBSP of fresh basil chopped or 1/4 tsp of dried
2-3 TBSP butter not melted
Salt and Pepper to taste
2 TBSP fresh parsley -chopped
In a saute pan over medium high heat – add oil and shrimp and cook shrimp for about 30 seconds on each side to get some color – add onion, garlic, tomatoes and cook for another 30 seconds. REMOVE PAN FROM HEAT and add wine and lemon juice – stir – return to heat and let boil for 1-2 minutes until the liquid has evaporated or reduced by half. Turn off heat or remove from heat and add basil, parsley and butter and stir until butter is melted. Plate over cooked pappardelle.
