Pappardelle with Seafood Cream Sauce Recipe

Name: Pappardelle with Seafood Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound pappardelle (wide ribbon pasta); 2 tablespoons unsalted butter; 2 large shallots, chopped; 1/2 cup dry white wine; 1 1/2 cups heavy cream; 1/4 teaspoon crushed red pepper flakes; 1/4 teaspoon freshly grated nutmeg; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 8 ounces lump crabmeat (about 1 1/2 cups), picked over for bits of shell and cartilage; 1 (6.5-ounce) can chopped clams, drained; 2 large tomatoes, seeded and chopped (about 1 cup); 1/4 cup chopped fresh chives (about 1/2 bunch)

Servings: persons

1 pound pappardelle (wide ribbon pasta)
2 tablespoons unsalted butter
2 large shallots, chopped
1/2 cup dry white wine
1 1/2 cups heavy cream
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 ounces lump crabmeat (about 1 1/2 cups), picked over for bits of shell and cartilage
1 (6.5-ounce) can chopped clams, drained
2 large tomatoes, seeded and chopped (about 1 cup)
1/4 cup chopped fresh chives (about 1/2 bunch)

1
Bring a large pot of salted water to a boil over high heat.
2
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
3
Drain the pasta, reserving 1 cup of the pasta cooking water.
4
Meanwhile, melt the butter in a large, heavy skillet over medium heat.
5
Add the shallots and cook until the shallots soften, about 2 minutes.
6
Add the wine and cook until it is almost evaporated, about 3 minutes.
7
Add the cream, red pepper flakes, nutmeg, salt, and pepper and continue cooking over medium heat for 5 minutes.
8
The sauce should begin to thicken.
9
Add the crab, clams, and tomatoes and stir to combine.
10
Add the pasta and toss.
11
If necessary, add 1/2 cup of the reserved pasta water at a time to create a more luscious sauce.
12
Transfer to a serving platter or individual plates and sprinkle with the chopped chives.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound pappardelle (wide ribbon pasta), 2 tablespoons unsalted butter, 2 large shallots, chopped, 1/2 cup dry white wine, and more.

Yes, Pappardelle with Seafood Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pappardelle with Seafood Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions