Seafood Pasta

Pappardelle With Seafood Ragu

Name: Pappardelle With Seafood Ragu
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (450g) large shrimp, peeled and deveined; 1 lb (450g) scallops; 2 lbs (1kg) mussels, scrubbed and debearded; 1/4 cup (60ml) olive oil; 4 cloves garlic, minced; 1/2 cup (120ml) white wine; 1 can (28 oz/794g) crushed tomatoes; 1 tsp (5g) dried basil; 1/2 tsp (2g) salt; 1/4 tsp (1g) black pepper; 12 oz (340g) pappardelle pasta

By Esme Holloway · June 19, 2026 · Seafood Pasta

Prep20 min

Cook25 min

Total45 min

Serves4

Pappardelle With Seafood Ragu — Fresh seafood and pasta, a perfect pair

As a coastal home cook, I'm always excited to share my favorite seafood recipes with you. Today, I want to introduce you to a dish that's become a staple in my kitchen: Pappardelle With Seafood Ragu. This recipe is a game-changer for anyone who loves seafood but thinks it's too complicated to cook at home.

I remember the first time I made this dish for my family. We were all blown away by the flavors and textures, and it's been a regular in our rotation ever since. The best part? It's incredibly easy to make and requires minimal ingredients.

So, what makes this recipe so special? For starters, it's a great way to enjoy fresh seafood without breaking the bank. The combination of shrimp, scallops, and mussels provides a nice variety of textures and flavors, and the pappardelle pasta soaks up the delicious ragu perfectly.

This recipe is perfect for a weeknight dinner, as it can be made in under an hour. It's also a great option for special occasions, as it's sure to impress your guests. Whether you're a seafood lover or just looking for a new recipe to try, I highly recommend giving Pappardelle With Seafood Ragu a shot.

In this recipe, we'll be using a combination of shrimp, scallops, and mussels, which can be found at most seafood markets or supermarkets. We'll also be using some basic pantry staples, such as olive oil, garlic, and white wine, to create a rich and flavorful ragu.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's a great way to enjoy fresh seafood without breaking the bank.
The combination of shrimp, scallops, and mussels provides a nice variety of textures and flavors.
The pappardelle pasta soaks up the delicious ragu perfectly.
This recipe is perfect for a weeknight dinner or special occasions.

Why This Recipe Works

The key to this recipe is the combination of flavors and textures. The seafood provides a nice variety of textures, from the tender shrimp to the chewy mussels. The pappardelle pasta soaks up the delicious ragu perfectly, and the garlic and white wine add a rich and savory flavor to the dish.

Another important aspect of this recipe is the cooking technique. By cooking the seafood in a hot pan with some oil, we're able to get a nice sear on the outside, while keeping the inside tender and juicy. This technique is called the Maillard reaction, and it's a crucial step in creating a delicious and flavorful dish.

The ragu is also an important component of this recipe. By cooking the garlic and white wine in the pan, we're able to create a rich and flavorful sauce that complements the seafood perfectly. The tomatoes add a burst of freshness and acidity to the dish, and the basil provides a nice herbal note.

Ingredients You’ll Need

When it comes to seafood, it's all about freshness and quality. For this recipe, we'll be using a combination of shrimp, scallops, and mussels, which can be found at most seafood markets or supermarkets. We'll also be using some basic pantry staples, such as olive oil, garlic, and white wine, to create a rich and flavorful ragu.

When shopping for seafood, make sure to choose the freshest options available. Look for shrimp with a sweet smell and a firm texture, scallops with a creamy white color, and mussels with a closed shell.

1 lb (450g) large shrimp, peeled and deveinedLook for shrimp with a sweet smell and a firm texture. You can also use frozen shrimp, just make sure to thaw them first.
1 lb (450g) scallopsChoose scallops with a creamy white color. Make sure to pat them dry with a paper towel before cooking to remove excess moisture.
2 lbs (1kg) mussels, scrubbed and debeardedLook for mussels with a closed shell. Make sure to rinse them under cold water before cooking to remove any grit or sand.
1/4 cup (60ml) olive oilUse a high-quality olive oil for the best flavor. You can also use other oils like avocado or grapeseed if you prefer.
4 cloves garlic, mincedMince the garlic finely to release its natural oils and flavor. You can also use a garlic press if you prefer.
1/2 cup (120ml) white wineChoose a dry white wine like Pinot Grigio or Sauvignon Blanc. You can also use chicken or vegetable broth if you prefer.
1 can (28 oz/794g) crushed tomatoesLook for crushed tomatoes with no added salt or sugar. You can also use fresh tomatoes, just make sure to chop them finely before cooking.
1 tsp (5g) dried basilUse fresh or dried basil, whichever you prefer. You can also add other herbs like parsley or oregano to the dish if you like.
1/2 tsp (2g) saltUse kosher salt or sea salt for the best flavor. You can also add other seasonings like black pepper or red pepper flakes to the dish if you prefer.
1/4 tsp (1g) black pepperUse freshly ground black pepper for the best flavor. You can also add other seasonings like paprika or garlic powder to the dish if you prefer.
12 oz (340g) pappardelle pastaChoose a high-quality pappardelle pasta that's made with durum wheat semolina. You can also use other pasta shapes like fettuccine or spaghetti if you prefer.

Ingredients for Pappardelle With Seafood Ragu

Equipment You’ll Need

Large heavy skillet or sauté panInstant-read thermometerSharp chef's knife Cutting boardColander or strainerLarge pot for cooking pasta

How to Make Pappardelle With Seafood Ragu

1
Bring a large pot of salted water to a boil and cook the pappardelle pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the spaghetti.
2
In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1-2 minutes until fragrant.
3
Add the shrimp to the skillet and cook for 2-3 minutes per side, until they reach an internal temperature of 145 F (63 C). Remove the shrimp from the skillet and set aside.
4
Add the scallops to the skillet and cook for 2-3 minutes per side, until they reach an internal temperature of 145 F (63 C). Remove the scallops from the skillet and set aside with the shrimp.
5
Add the mussels to the skillet, cover with a lid, and cook for 3-5 minutes, until they open. Remove the mussels from the skillet and set aside with the shrimp and scallops.
6
Add the white wine to the skillet and cook for 1-2 minutes, until the liquid is almost completely reduced. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
7
Add the crushed tomatoes, dried basil, salt, and black pepper to the skillet. Stir to combine and bring the sauce to a simmer.
8
Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together.
9
Add the cooked pasta to the skillet with the sauce and toss to combine, adding some reserved pasta water if the sauce seems too thick.
10
Add the cooked seafood to the skillet and toss to combine with the pasta and sauce.
11
Serve the pappardelle with seafood ragu immediately, garnished with fresh basil or parsley if desired.

Expert Tips

Make sure to choose the freshest seafood available for the best flavor and texture.
Don't overcook the seafood, as it can become tough and rubbery.
Use a high-quality olive oil for the best flavor.
Don't be afraid to add other ingredients to the sauce, such as diced onions or bell peppers, to suit your taste.
Reserve some pasta water before draining the spaghetti, as it can be added to the sauce to achieve the right consistency.
Let the sauce simmer for at least 10-15 minutes to allow the flavors to meld together.
Use a sharp chef's knife to chop the garlic and herbs, as it will release their natural oils and flavor.
Don't overcrowd the skillet when cooking the seafood, as it can lower the temperature of the pan and affect the cooking time.

Common Mistakes to Avoid

Overcooking the seafood, which can make it tough and rubbery.
Not using fresh and high-quality ingredients, which can affect the flavor and texture of the dish.
Not reserving pasta water, which can make the sauce too thick and sticky.
Not letting the sauce simmer for enough time, which can result in a sauce that's not flavorful and rich.
Not using the right type of pasta, which can affect the texture and flavor of the dish.
Not seasoning the dish enough, which can result in a dish that's bland and unappetizing.

Variations and Substitutions

Adding other types of seafood, such as clams or lobster, to the dish.
Using different types of pasta, such as fettuccine or spaghetti, to change the texture and flavor of the dish.
Adding other ingredients to the sauce, such as diced onions or bell peppers, to suit your taste.
Using different types of tomatoes, such as cherry or grape tomatoes, to add more flavor and texture to the dish.
Adding some heat to the dish, such as red pepper flakes, to give it a spicy kick.
Using different types of herbs, such as parsley or oregano, to add more flavor to the dish.
Adding some acidity to the dish, such as lemon juice, to balance out the flavors.

What to Serve With Pappardelle With Seafood Ragu

Pappardelle With Seafood Ragu is a dish that's perfect for special occasions or weeknight dinners. It's a hearty and flavorful dish that's sure to impress your guests.

Some great options to serve with this dish include a simple green salad, roasted vegetables, or a side of garlic bread. You can also serve it with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the flavors of the dish.

A simple green saladRoasted vegetablesGarlic breadA side of sautéed spinachA glass of white wine, such as Pinot Grigio or Sauvignon Blanc

Make-Ahead, Storage, Freezing and Reheating

This dish can be made ahead of time and stored in the fridge for up to 2 days. Simply cook the pasta and seafood, then combine them with the sauce and refrigerate until ready to serve.

To freeze the dish, cook the pasta and seafood, then combine them with the sauce and transfer to an airtight container or freezer bag. Label and date the container, then store in the freezer for up to 3 months.

To reheat the dish, simply thaw it overnight in the fridge, then reheat it in the microwave or on the stovetop until warmed through. You can also add some reserved pasta water to the dish if it seems too thick.

Some tips for reheating the dish include using a low heat to prevent the sauce from burning, and stirring occasionally to prevent the pasta from sticking to the bottom of the pan. You can also add some fresh herbs or lemon juice to the dish to brighten up the flavors.

Frequently Asked Questions

What type of seafood can I use in this recipe?

You can use a combination of shrimp, scallops, and mussels, or add other types of seafood such as clams or lobster to the dish.

How do I cook the seafood to prevent it from becoming tough and rubbery?

Make sure to not overcook the seafood, and use a thermometer to check the internal temperature. The seafood should be cooked to an internal temperature of 145 F (63 C).

Can I make this dish ahead of time?

Yes, you can make this dish ahead of time and store it in the fridge for up to 2 days. Simply cook the pasta and seafood, then combine them with the sauce and refrigerate until ready to serve.

How do I reheat the dish without drying it out?

Can I freeze this dish?

Yes, you can freeze this dish for up to 3 months. Simply cook the pasta and seafood, then combine them with the sauce and transfer to an airtight container or freezer bag. Label and date the container, then store in the freezer.

What type of pasta is best for this dish?

Pappardelle pasta is the best type of pasta for this dish, as it's wide and flat, and can hold onto the sauce well. You can also use other types of pasta, such as fettuccine or spaghetti, if you prefer.

How do I prevent the sauce from becoming too thick?

To prevent the sauce from becoming too thick, you can add some reserved pasta water to the dish. You can also use a low heat when reheating the dish to prevent the sauce from burning.

Can I add other ingredients to the sauce?

Yes, you can add other ingredients to the sauce, such as diced onions or bell peppers, to suit your taste. Just make sure to cook the ingredients until they're tender before adding them to the sauce.

The Full Recipe

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