Carrot Papardella recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›The Left Bank›Carrot Papardella Recipe

Carrot Papardella Recipe

Inspired by The Left Bank
Time30m
Serves4

tossed with lobster, shrimp and crabmeat served in a shellfish-brandy cream, with julienne vegetables, arugula and tarragon

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Ingredients

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Main Ingredients

Method

Cooking Instructions

  1. 1

    Prepare the Pappardelle

    Cook the carrot pappardelle according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

  2. 2

    Make the Shellfish-Brandy Cream

    In a large skillet, heat olive oil over medium heat. Add the lobster, shrimp, and crabmeat. Sauté for 3-4 minutes until heated through.

  3. 3

    Add the Cream and Vegetables

    Pour in the shellfish stock and brandy. Bring to a simmer, and then add the heavy cream. Stir in the julienne carrots and zucchini, and cook for another 5 minutes until the vegetables are tender.

  4. 4

    Combine Everything

    Add the cooked pappardelle to the skillet and toss gently to combine with the sauce and seafood. Stir in the arugula and chopped tarragon. Season with salt and black pepper to taste.

  5. 5

    Serve

    Serve the Carrot Pappardelle warm, garnished with additional tarragon if desired.

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