Tuscan Shrimp Florentine with Egg Pappardelle Pasta (for 1)
Tuscan Shrimp Florentine starts by sauteeing copious amounts of shrimp with olive oil, garlic, and white wine, then tossing with braised spinach, charred tomatoes, fresh basil, and parsley. Next, we make a light alfredo sauce (with Parmesan, egg yolks, and light cream) and whisk into the shrimp and vegetable mixture and bring to a simmer. At the finish, the shrimp and sauce are tossed with egg pappardelle noodles and garnished with more parsley for a grande finish.
Egg Pappardelle Pasta is a long, flat, wide noodle with a smooth flavor and delicate texture.