Pappardelle Pasta with Seafood Sauce Recipe

Gather Your Ingredients: You'll need pappardelle pasta, an assortment of seafood such as shrimp, scallops, and mussels, diced onions, minced garlic, diced tomatoes, white wine, seafood or chicken broth, heavy cream, fresh parsley, lemon zest, salt, pepper, and olive oil.

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Cook the Pappardelle Pasta: Cook the pappardelle pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.

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Prepare the Seafood: Clean and devein the shrimp. Rinse the scallops and mussels under cold water. Remove the beards from the mussels if necessary.

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Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add diced onions and minced garlic, and sauté until fragrant and translucent.

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Cook the Seafood: Add the seafood to the skillet with the sautéed aromatics. Cook until the shrimp turn pink, the scallops are opaque, and the mussels open. Discard any mussels that do not open.

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Make the Sauce: Pour in white wine and seafood or chicken broth, allowing it to simmer and reduce slightly. Stir in diced tomatoes and heavy cream, and let the sauce simmer until it thickens slightly. Season with salt, pepper, and chopped fresh parsley to taste.

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Combine Pasta and Sauce: Add the cooked pappardelle pasta to the skillet with the seafood sauce. Toss everything together gently until the pasta is evenly coated with the sauce and the seafood is distributed throughout.

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