0 from 3 votes
Pappardelle Pasta with Seafood Sauce Recipe
This Pappardelle Pasta with Seafood Sauce recipe includes wide pappardelle noodles in a rich tomato seafood sauce. It's quick, easy, and perfect for summer!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 servings
Calories: 994 kcal
Course:
Main Course , Dinner
Cuisine:
Italian , American
Ingredients
- 16 ounces pappardelle pasta
- ½ cup butter
- 5-6 cloves garlic minced
- 16 ounces raw shrimp cleaned and deveined
- 16 ounces small scallops
- 16 ounces littleneck clams
- 15 ounce can tomato sauce
- 1 cup dry white wine I used a Sauvignon Blanc
- 1/3 cup heavy cream
- salt and pepper
Instructions
- Set a large pot of salted water over high heat and bring to a boil. Then set a large sauté pan over medium heat.
- Add the butter to the sauté pan. Once melted, add in the garlic, 1 teaspoon salt, and ½ teaspoon black pepper. Sauté for 2 minutes.
- Once the water is boiling, drop the pappardelle pasta into the water and stir. Boil the pasta 3-4 minutes, until mostly cooked through, but still slightly firm.
- Meanwhile, add the shrimp, scallops, and clams to the butter and garlic. Sauté for 3 minutes. Once the seafood is mostly cooked, pour in the tomato sauce, and wine. Bring to a simmer to thicken the sauce.
- After the pasta has cooked 3-4 minutes, use tongs (or a skimmer or pasta fork) to move the pappardelle pasta from the water into the seafood sauce. *It’s ok if a little water drips into the sauce, but try not to water it down too much.
- Continue to cook the pasta and sauce together, for another 2-4 minutes, until the pasta is al dente.
- Turn off the heat. Stir in the heavy cream. Then taste, and salt and pepper as needed. Serve warm.
Cup of Yum
Notes
- You can swap any of the seafood options for ingredients you like better or can easily find, like mussels, firm white fish, or razor clams.
- You can swap any of the seafood options for ingredients you like better or can easily find, like mussels, firm white fish, or razor clams.
- Leftovers will keep well for up to 3 days in a sealed container stored in the fridge. However, I do suggest you enjoy this dish when freshly made or within a day or so for the best flavor. Leftovers need to be heated in the stovetop or microwave, which will change the taste of the dish.
Nutrition Information
Serving
1bowl
Calories
994kcal
(50%)
Carbohydrates
94g
(31%)
Protein
58g
(116%)
Fat
38g
(58%)
Saturated Fat
21g
(105%)
Trans Fat
1g
Cholesterol
502mg
(167%)
Sodium
2223mg
(93%)
Potassium
1039mg
(30%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
1586IU
(32%)
Vitamin C
13mg
(14%)
Calcium
263mg
(26%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 994
% Daily Value*
| Serving | 1bowl | |
| Calories | 994kcal | 50% |
| Carbohydrates | 94g | 31% |
| Protein | 58g | 116% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 502mg | 167% |
| Sodium | 2223mg | 93% |
| Potassium | 1039mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1586IU | 32% |
| Vitamin C | 13mg | 14% |
| Calcium | 263mg | 26% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.