Pappardelle with shrimp and breadcrumbs with garlic butter and spices

Finely chop the garlic and parsley. Wash the leek thoroughly and slice it into thin half-moons. Remove the seeds and finely chop 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.

For the pangrattato, heat a drizzle of olive oil in a skillet over medium-high heat. Brown the breadcrumbs for 2-5 minutes. Set aside in a bowl, then add the 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.

For the garnish, return the skillet 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 another 3-5 minutes. Season with salt and pepper. Set everything aside outside of the skillet.

For the pasta, cook the pappardelle for 4-5 minutes in a pot of boiling water. These fresh noodles can stick a bit, so use two forks to separate them while cooking. Reserve 1/4 cup of cooking water per person, then drain them. Add a splash of olive oil to prevent sticking and keep them covered.

Return the skillet to medium heat with a splash 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 1/3, for 1-2 minutes. Toss the tagliatelle, remaining parsley, leek, and shrimp with the sauce. Heat everything together for 1-2 minutes. Season with salt and pepper.

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