Shrimp Pappardelle with Sun-Dried Tomatoes

Although pappardelle pasta is traditionally cooked with heavy cream and rich boar or hare sauces, I allowed myself to cook a quick, light and very flavorful meal.

Soak sun dried tomatoes for about 30 minutes until softened. Shell and devein the shrimp. Heat in oil in a large skillet over medium heat. Sauté sun-dried tomatoes until the soaking liquid evaporates. Add fresh thyme leaves, freshly ground black pepper and lemon grass. Add whine and stir in shrimps. Cook for another 4-5 minutes, until most of the wine evaporates and the shrimp is done. The sun-dried tomatoes have very intense taste and flavor, which makes adding salt or sugar absolutely unnecessary.

Cook pappardelle in a large pot of boiling salted water until al dante (about 6-7 minutes), then drain. Toss papardelle with the sauce to coat and serve. Add freshly grated parmesan cheese if you like.