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I was born to love pasta. If I could have sucked noodles through the bottle I’m pretty sure that would have been my meal of preference. Although my waistline and my taste buds DRASTICALLY disagree on this, at the end of the day, the buds win. Hands down. Every. Time.

My pasta affair begin as far back as I can remember. When mama would make mac n cheese she would always scoop out a nice bowl of macaroni noodles, piping hot with tons of melted butter. On a chilly morning, that was heaven in a bowl. She would do the same with spaghetti noodles before I found an equal love for the sauce. And it was sheer and utter bliss when I came home to boxed Kraft Mac and cheese and fried Spam…I had won the dinner lottery.

Although you still can’t beat a good old box of Kraft, I’m pleased to say my pasta buds have evolved. It was just in the cards for me to become a pasta connoisseur, trying every brand, flavor, make and model of pasta available to me, and even trying my had at making my own. I was born for this.

I’ve been fickle with pasta, changing my pasta crush like most would change underwear. Around every supermarket corner there was new beauty begging for marinara, lemon juice, olive oil, Alfredo or any array of roasted vegetables. I mean really. I heard them…like a pasta whisperer.

There was the ye old faithful macaroni that begged to be baked in gooey cheese and eggs, and beside that was the corkscrew who just wanted to become a salad with broccoli, bacon and ranch dressing. All in a beautiful starchy line were Bowties, seashells, Penne, Manicotti, Rotini, Fussili, Linguini, Orzo and….what’s this? Almost hidden by the other, stronger traditional pastas was a beautiful, elegant, wide noodle with specs of spicy black pepper; Black Pepper Pappardelle. Are you even kidding me?

My initial though was noodle soup. Wide egg noodles flaked with pepper, with the remainder of last week’s herb roasted chicken? I think YES!  But… then I heard the whisper. Shrimp. At first, it was a tiny, faint little voice. But as it spoke, it grew in self definition of what it truly wanted….no….needed, to be. Shrimp, with fresh mushrooms, sun dried tomatoes, and green onion in a white wine, lemon juice and butter sauce with fresh garlic. And so it became, and so it was done. And it was…spectacular.


Shrimp & Black Pepper Pappardelle

1 pound Jumbo shrimp, peeled and de-veined

1 bag Black Pepper Pappardelle Egg Noodles

1 package sun dried tomatoes

1 container baby bella mushrooms

1/4 cup diced green onion

5 cloves of garlic – finely diced

1 cup GOOD white wine

1 stick butter

3 tbsp. Lemon juice

1 tbsp. EVOO

Salt & Pepper to taste


Cook pasta as directed. Preheat oven to 500. Brush shrimp with EVOO and lightly salt & pepper. Place shrimp in oven until they turn pink, approximately 4-5 minutes.

In a large saute’ pan, reduce the white wine on medium heat for 6-10 minutes allowing the alcohol to cook off. Add butter, lemon juice and garlic and cook until garlic becomes fragrant. Add remaining ingredients and cook until vegetables are tender,  but not soggy. Add the shrimp and serve over pasta. Serve with crusty garlic bread and a nice salad.

I like easy. Bon appetit y’all!

NOTE: This makes a good bit of pasta, so watch on Wednesday for Makeover Mission Impossible using the leftover roasted chicken and leftover pappardelle noodles for an AMAZING Black Pepper Chicken Noodle Soup!