Recipe for Pappardelle with Shrimp & Breadcrumbs with Garlic Butter & Pistachios

Finely chop the garlic and parsley. Wash the leek well and cut it into thin half-moons. Remove the seeds and slice the chili (it’s spicy! Adjust according to your taste). Finely crush the pistachios. Wash the lemon and zest it with a fine grater, then cut it into wedges.

Heat a drizzle of olive oil in a skillet over medium-high heat. Brown the breadcrumbs for 2-5 minutes. Reserve them in a bowl, then add crushed pistachios and, per person: 1-2 pinches of chopped parsley and a small pinch of lemon zest. Season with salt and pepper. Bring a large pot of salted water to a boil for the pasta.

Return the sauté pan to medium-high heat with a drizzle of olive oil. Sauté the leek and half of the garlic for 3-4 minutes. Add 2 tablespoons of water per person, cover, and let simmer for 2-3 minutes. Stir. Add the shrimp and sauté for an additional 3-5 minutes. Season with salt and pepper. Set everything aside out of the sauté pan.

Meanwhile, cook the pappardelle for 4-6 minutes in the pot of boiling water. Reserve 1/4 cup of cooking water per person, then drain them. Add a splash of olive oil so they don't stick and keep them covered.

Return the pan to medium heat with a drizzle of olive oil, the butter, paprika, chili, and the remaining garlic. Sauté for 1 minute until the garlic is slightly golden. Add the white wine vinegar (or white wine if you have it) and the pasta water. Over medium-high heat, reduce the sauce by about one-third, which should take 1-2 minutes. Mix in the pappardelle, the remaining parsley, the leek, and the shrimp with the sauce. Heat everything together for 1-2 minutes. Salt and pepper to taste.

To finish, just before serving, add half of the cheese and breadcrumbs to the skillet. Place the arugula in shallow plates and serve the pasta and shrimp on top. Sprinkle with the remaining cheese and breadcrumbs. Squeeze the juice of 1/4 lemon over everything or sprinkle with the remaining zest if desired.