Alaska Surimi & Summer Vegetable Pappardelle
Sweet, flaky Alaska surimi meets smoky grilled vegetables in this vibrant pappardelle pasta tossed with lemon, fresh basil, and a buttery garlic sauce. It's an easy, elegant meal that celebrates the b
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 2
- Yield: 2 servings
Ingredients
- 1 zucchini, sliced ½-inch thick
- 1 yellow squash, sliced ½-inch thick
- 2 ears corn on the cob
- Extra virgin olive oil
- Kosher salt, to taste
- 4 tablespoons butter
- 2 shallots, minced
- 6 cloves garlic, minced
- 8 oz Alaska surimi seafood
- 1 lemon, zested and juiced
- ¼ cup fresh basil, cut into chiffonade
- ½ cup shredded parmesan cheese
- 8 oz pappardelle pasta, cooked al dente in salted water (reserve 1 cup pasta water)
Preparation
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Step 1 Grill the vegetables
Preheat a grill or grill pan to medium-high heat. Coat zucchini, squash, and corn with olive oil and season with salt. Grill until charred and tender. Cut the corn from the cobs and set aside with the other vegetables.
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Step 2 Make the sauce
In a large sauté pan over medium heat, add 1 tablespoon olive oil and the butter. Sauté shallots and garlic until fragrant, about 2 minutes. Stir in the surimi and heat through. Add lemon zest and juice.
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Step 3 Finish the pasta
Add grilled vegetables to the pan and toss in the pappardelle. Stir in enough reserved pasta water to coat the noodles and loosen the sauce, cooking about 90 seconds.
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Step 4 Serve
Divide into bowls and top with fresh basil and a generous sprinkle of parmesan. Serve warm.
