Jul 14 2026
Restaurants›Pappasito's Cantina›Pasta Pecheur Recipe

Pasta Pecheur Recipe

Inspired by Pappasito's Cantina
Time50m
Serves4

Gulf Coast Seafood, Andouille, Fabio's Pappardelle

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Ingredients

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Pasta

Seafood & Sausage

Vegetables & Aromatics

Liquids & Broth

Seasoning & Finish

Method

Pasta

  1. 1

    Cook pasta

    Bring a large pot of water to a rolling boil. Stir in 1 tbsp salt. Add 12 oz pappardelle and cook until just shy of al dente (follow package but reduce time by 1–2 minutes). Reserve 1 cup pasta cooking water, then drain pasta and toss with 1 tbs olive oil to prevent sticking. Set aside.

Seafood & Sausage

  1. 2

    Prepare and season seafood

    Pat shrimp and scallops dry with paper towels; season lightly with 1/4 tsp salt and a pinch of black pepper and 1/2 tsp creole seasoning. Keep mussels cold until ready; discard any that don't close when tapped.

  2. 3

    Brown andouille

    In a large deep skillet or sauté pan over medium-high heat, add 1 tbs olive oil. When hot, add 6 oz sliced andouille and sauté 3–4 minutes until edges are browned and some fat renders. Transfer sausage to a plate, leaving rendered fat in pan.

  3. 4

    Sear shrimp and scallops

    Increase heat to medium-high, add a small pat (1 tbs) of butter if pan is dry. Add shrimp in a single layer and sear 1 minute per side until opaque; remove. Sear scallops 1–2 minutes per side until golden; remove. Leave any fond for sauce.

Vegetables & Aromatics

  1. 5

    Sweat aromatics

    Reduce heat to medium. In the same pan with rendered sausage fat and fond, add 2 tbs olive oil and 2 tbs butter. Add diced onion, celery, and red bell pepper. Sauté 5–7 minutes until softened and translucent, stirring occasionally.

  2. 6

    Add garlic and tomatoes

    Add minced garlic and 1 tbs tomato paste; cook 30–45 seconds until fragrant. Add diced tomato (or 1 cup crushed tomatoes) and cook 2–3 minutes to break down. Stir in smoked paprika and remaining 1/2 tsp creole seasoning.

Liquids & Sauce Assembly

  1. 7

    Deglaze and simmer

    Pour 1 cup dry white wine into the pan to deglaze, scraping up browned bits. Let wine reduce by about half (2–3 minutes). Add 1 cup seafood or chicken stock and bring to a simmer. Simmer 4–5 minutes to meld flavors.

  2. 8

    Finish sauce

    If using, stir in 1 tbs heavy cream for richness. Return andouille to the pan. Taste and adjust seasoning with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Add 1 tbsp lemon juice and 1 tbs chopped parsley.

Steam Seafood in Sauce

  1. 9

    Cook mussels

    Add cleaned mussels to the simmering sauce, cover the pan, and steam 3–5 minutes until mussels open. Discard any that remain closed.

  2. 10

    Finish shrimp and scallops

    Return seared shrimp and scallops to the pan for 1–2 minutes just to heat through and absorb sauce; do not overcook.

Combine & Serve

  1. 11

    Toss with pasta

    Add the reserved drained pappardelle to the pan with the seafood and sauce. If sauce is too thick, add reserved pasta water, 1/4 cup at a time, until desired consistency. Toss gently to coat, warming everything together 1–2 minutes.

  2. 12

    Finish and plate

    Turn off heat and finish with 2 tbsp chopped fresh parsley, 1 tbsp extra-virgin olive oil (optional), and grated Parmesan or Pecorino if using. Taste and adjust with additional lemon juice, salt, or pepper as needed. Serve hot with lemon wedges on the side.

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