My latest pappardelle pasta recipe is a light, creamy seafood pasta featuring shrimp, cream, white wine, tomatoes, garlic, shallots, and fresh herbs. It’s simple to prepare and delivers bright, restaurant-quality flavors in under 30 minutes.
Although the sauce includes cream and wine, it stays relatively light. Olive oil sautés the shallots, garlic, and tomatoes, building the base of the sauce and giving the dish its aromatic foundation.
If you appreciate the scent of roasted garlic, this pappardelle pasta will be a favorite. The recipe uses shrimp, but you can omit the seafood for a vegetarian version. From boiling the pasta to serving, the dish comes together quickly and easily.
If you enjoyed this recipe, consider trying other favorites in a similar style: mussels over linguine, creamy mushroom pasta, or chicken broccoli ziti.
You’ll Also Love
- Linguini with mussels
- Pappardelle cacio e pepe
- Simple creamy mushroom pasta
- Creamy Tuscan chicken and pasta
- Squid ink pasta with mussels
Creamy Pappardelle Pasta Recipe
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*
- 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 until just before al dente, then drain and set aside.
- Meanwhile, remove shrimp tails and pat the shrimp dry with paper towels.
- Heat olive oil in a large skillet over medium heat. Add shrimp and season with salt and pepper. Cook about 1 minute per side. Add a splash more oil if needed, then add the shallot, sliced garlic, and halved tomatoes. Season with a good pinch of salt and cook, shaking the pan to help the tomatoes soften evenly, about 1 minute.
- Pour in white wine and add the parsley. Simmer for about 1 minute to reduce slightly.
- Stir in the heavy cream and lime juice and return to a gentle simmer. Cook until the sauce thickens slightly, about 2 minutes.
- Add the cooked pappardelle to the pan and toss to coat. Let everything simmer together 2–3 minutes more, tossing occasionally, until the cream clings to the pasta.
- Serve immediately, topped with additional chopped parsley and a final sprinkle of crushed red pepper if desired.
Notes
Nutrition
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
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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