Seafood Pappardelle Recipe
Shrimp | Scallops | Mussels | Pappardelle | Boursin Cream
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Ingredients
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Seafood
Pasta & Sauce
Method
Seafood
Prepare seafood
Pat shrimp and scallops dry with paper towels. Season both lightly with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Clean mussels by discarding any that are open and do not close when tapped; scrub shells and remove beards.
Sear shrimp and scallops
Heat 1 tbs olive oil and 1 tbs butter in a large wide skillet over medium-high heat until shimmering. Add scallops spaced apart and sear 1.5–2 minutes per side until golden and opaque in center. Transfer scallops to a plate and keep warm. Add remaining 1 tbs olive oil if needed and quickly sear shrimp 1–1.5 minutes per side until pink and just cooked through. Transfer shrimp to the same plate.
Steam mussels
In the same skillet (wipe out if there are excess brown bits), add the minced shallot and 1/2 tbs butter, sauté 1 minute until softened. Add 2 fl oz white wine and 3 fl oz stock, bring to a simmer. Add mussels, cover, and steam 4–6 minutes until shells open. Discard any mussels that remain closed. Use a slotted spoon to transfer opened mussels to the plate with shrimp and scallops, leaving the cooking liquid in the pan (this will flavor the sauce). Reserve about 1/4 cup of the mussel liquid separately for the sauce if desired.
Pasta & Sauce
Cook pappardelle
Bring a large pot of salted water to a rolling boil. Cook pappardelle according to package instructions until al dente (usually 6–9 minutes for fresh, 9–11 for dried). Reserve 1 cup of pasta cooking water, then drain pasta.
Build the sauce
While pasta cooks (or immediately after starting mussels), heat remaining 1/2 tbs butter and 1 tbs olive oil in the skillet over medium heat. Add the remaining minced shallot and garlic, sauté 30–45 seconds until fragrant but not browned. Pour in the remaining 1 fl oz white wine and simmer 30–60 seconds to reduce slightly, scraping up fond. Add the reserved mussel cooking liquid (about 1/4 cup) and the remaining 3 fl oz stock, bring to a gentle simmer.
Finish cream and cheese
Lower heat to medium-low and whisk in 1 cup heavy cream. Add 4 oz Boursin cheese in pieces and stir until melted and smooth. If the sauce feels too thick, loosen with up to 1/2 cup reserved pasta water or additional stock, a few tablespoons at a time, until it coats the back of a spoon. Stir in 1 tbs grated Parmesan, 1/2 tsp red pepper flakes (adjust to taste), salt and pepper to taste (use remaining salt and pepper sparingly).
Combine pasta and seafood
Add drained pappardelle directly into the skillet with the sauce, tossing gently to coat. If needed, add more reserved pasta water (1–2 tbs at a time) to reach a silky consistency. Gently fold in the seared scallops, shrimp, and mussels (in shells) to heat through for 30–60 seconds—avoid overcooking. Drizzle 1 tsp olive oil and the juice of the remaining half lemon over the pasta, toss once.