Photo Courtesy of Three Bridges
Pappardelle with Sautéed Shrimp & Sun Dried Tomatoes
Prep Time = 10 min
Cook Time = 8 min
Ready In = 18 min
Servings = 2
9 oz package of Three Bridges Organic Pappardelle
11⁄2 tbsp of olive oil
12 oz of raw shrimp, peeled and de-veined
A pinch of kosher salt
3 large cloves of garlic, sliced
A pinch of dried chili flakes
1⁄2 cup of sun dried tomatoes, julienned
3 tbsp of butter
1⁄2 lemon, juiced
1 bunch of basil leaves, chopped
In a large pot, boil 4 quarts of water and add salt, if desired.
Meanwhile, heat olive oil in large skillet over medium-high heat.
Add Organic Pappardelle to boiling water and stir briefly.
Season shrimp with salt and sauté, 1 minute per side, until pink on the outside. Do not fully cook.
Add garlic and chili flakes to pan and continue to sauté for 10-15 seconds, or until garlic is fragrant.
Add about 4 oz of pasta water, sun dried tomatoes and butter to pan then swirl briefly until butter is melted.
Drain pasta well and add to pan. Add lemon juice and basil. Toss to coat and re-season if necessary.
Serve immediately & enjoy!
Lobster Ravioli with a Lemon Caper Sauce
Prep Time = 10 min
Cook Time = 15 min
Ready In = 25 min
Servings = 4
9 oz package of Three Bridges Lobster Ravioli
3 shallots, minced or sliced
11⁄2 cup of dry white wine
4 lemons, juiced and zested
2 sticks of butter, cubed
4 tbsp of capers, chopped
1⁄2 bunch of parsley, chopped
Cook ravioli according to instructions on package. Drain, cover and keep warm.
Heat a sauté pan over medium heat. Add the shallots and wine and bring to a simmer and reduce by half.
Add in the lemon juice and reduce by half again. Turn down the heat to very low and slowly add in a few pieces of cubed butter at a time, whisking continuously.
Once most of the butter is in the pan, remove from heat and finish whisking in the remaining butter.
Add in lemon zest and chopped capers.
Toss ravioli in pan and mix together. Serve garnished with parsley and enjoy!