Pappardelle with Truffle Oil and Shrimp Recipe

  • Author: Shawn
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes



  • 1/2 pound pappardelle pasta
  • 1/4 cup heavy cream
  • 10 regular or jumbo shrimp, peeled and deveined
  • 67 cherry tomatoes, halved
  • Half a shallot, finely chopped
  • 1/3 cup chopped fresh parsley
  • 2 tablespoons butter
  • 12 tablespoons truffle oil
  • 1/2 lime, juice squeezed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Lime wedges for serving


  1. Bring a large pot of water to a boil. Add a pinch of salt and a dash of olive oil. Cook pappardelle until al dente. Strain and set aside.
  2. Meanwhile, season shrimp with salt and pepper. In a large saucepan on medium-high heat, sauté shrimp in olive oil until fully cooked through, about 4-5 minutes per side (or until no longer translucent).
  3. Add butter and diced shallots to the saucepan and cook until fragrant, about 1-2 minutes. Add heavy cream, lime juice, and chopped parsley and let simmer for 3-4 minutes.
  4. Fold in pappardelle and cherry tomatoes until pasta is fully coated in the white sauce. Let simmer for an additional 3-4 minutes or until sauce slightly thickens. Lastly, drizzle with truffle oil before serving (truffle oil is strong so you will only need 1-2 tablespoons for the recipe).
  5. Serve immediately with a lime wedge and topped with additional chopped parsley.