Creamy Pappardelle Pasta Recipe
Pappardelle pasta served in a cream-based sauce with shrimp, garlic, shallots, wine, cherry tomatoes, and lime juice.
Servings: 4
Ingredients
- 12 ounces pappardelle pasta
- 10-12 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
- 2-3 tablespoons olive oil
- Dash crushed red pepper flakes
- Salt and pepper to taste
Instructions
- Bring a large pot of generously salted water to a boil. Cook pappardelle pasta just before al dente. Strain and set aside.
- Meanwhile, remove the tails from the shrimp and pat dry with a paper towel.
- 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.
- Add wine and parsley and simmer for 1 more minute.
- Add heavy cream and lime juice and stir. Bring back to a gentle simmer. Cook until slightly thickened, about 2 minutes.
- 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.
- Serve immediately topped with additional chopped parsley.
Notes
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.
Nutrition
Serving: 1/4 | Calories: 614kcal | Carbohydrates: 41.9g | Protein: 28.1g | Fat: 21.8g | Saturated Fat: 10.4g | Cholesterol: 193mg | Sodium: 313mg | Fiber: 7.5g | Sugar: 13.1g