Creamy Pappardelle Pasta Recipe

Pappardelle pasta served in a cream-based sauce with shrimp, garlic, shallots, wine, cherry tomatoes, and lime juice.

Creamy Pappardelle Pasta Recipe

My latest pappardelle pasta obsession is a light and creamy seafood dish made with shrimp, cream, white wine, tomatoes, garlic, shallots, and fresh herbs. It’s a straightforward dish that’s easy to pull together and bursting with so much gourmet flavor.

Although this is a creamy wine-based sauce, it’s relatively light and not overly rich. The fresh herbs, tomatoes, shallots, and garlic all sizzle in olive oil, which ultimately becomes the backbone of the entire recipe.

If you love the smell of roasting garlic, this pappardelle pasta recipe is absolutely for you. I use shrimp in this dish however it can be easily omitted for a vegetarian variation. From start to finish, you can have this recipe on the table in under 30 minutes!

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Creamy Pappardelle Pasta Recipe
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Creamy Pappardelle Pasta Recipe

  • Author: Shawn Williams
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Italian


Pappardelle pasta served in a cream-based sauce with shrimp, garlic, shallots, wine, cherry tomatoes, and lime juice.


  • 12 ounces pappardelle pasta
  • 1012 regular or jumbo shrimp, peeled and deveined
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cup heavy cream* see note
  • 1/4 cup white wine
  • 1 shallot, finely chopped
  • 3 garlic cloves, thinly sliced
  • 1/2 cup chopped fresh parsley
  • 1/2 lime, juice squeezed
  • 23 tablespoons olive oil
  • Dash crushed red pepper flakes
  • Salt and pepper, to taste


  1. Bring a large pot of generously salted water to a boil. Cook pappardelle pasta just before al dente. Strain and set aside.
  2. Meanwhile, remove the tails from the shrimp and pat dry with a paper towel.
  3. Heat oil in a large pan over medium heat. Once hot, add shrimp and season with salt and pepper. Cook for 1 minute per side. Add a splash of additional oil along with shallot, garlic, and tomatoes. You want enough oil in the skillet so the garlic doesn’t stick to the pan. Season with a big pinch of salt. Cook for 1 minute, shaking the pan so the tomatoes cook evenly.
  4. Add wine and parsley and simmer for 1 more minute.
  5. Add heavy cream and lime juice and stir. Bring back to a gentle simmer. Cook until slightly thickened, about 2 minutes.
  6. Fold in pappardelle and toss to coat in the sauce. Let simmer for an additional 2-3 minutes, tossing periodically until the cream is thickened and sticks to the pasta.
  7. Serve immediately topped with additional chopped parsley.


The recipe calls for heavy/whipping cream because it has a high enough fat content to not curdle/separate in the hot pan. Heavy cream can be boiled and simmered, unlike lighter creams. light cream or half and half will not yield the same results.


  • Serving Size: 1/4
  • Calories: 614
  • Sugar: 13.1g
  • Sodium: 313mg
  • Fat: 21.8g
  • Saturated Fat: 10.4g
  • Carbohydrates: 41.9g
  • Fiber: 7.5g
  • Protein: 28.1g
  • Cholesterol: 193mg

Keywords: pappardelle pasta, seafood pasta