Ingredients
1/2 lb. pappardelle
3 tbsp. extra-virgin olive oil
1 lb. zucchini
Salt and freshly ground pepper
1 clove garlic
1 jalapeno
1 lb. shelled and deveined medium shrimp
1/2 lb. asparagus
1/2 c. heavy cream
3 tbsp. snipped chives
Preparation
Step 1In a large pot of salted boiling water, cook the pasta until just al dente. Drain, reserving 1/2 cup of the cooking water.Step 2Meanwhile, in a very large skillet, heat the olive oil. Add the zucchini, season with salt and pepper and cook over high heat, stirring occasionally, until browned in spots, about 3 minutes. Add the garlic and jalapeno and cook, stirring, for 1 minute. Season the shrimp with salt and pepper and add them to the skillet, along with the asparagus. Cook, stirring occasionally, until the shrimp are curled but not cooked through, about 3 minutes.Step 3Add the pasta, cream and 1/4 cup of the reserved pasta cooking water to the skillet and simmer over moderately low heat, tossing, until the shrimp are cooked through and the sauce is slightly thickened, about 2 minutes; add more of the pasta cooking water if the sauce is dry. Stir in the chives, transfer the pasta to bowls and serve immediately.Step 4Wine Recommendation: Ripe, fragrant Vermentino: 2005 Tenute Dettori Bianco.
