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The ingredients for Light & Creamy Seafood Pappardelle are simple yet flavorful. Here’s what you will need: - 250g pappardelle pasta - 200g shrimp, peeled and deveined - 200g scallops, cleaned - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 cup heavy cream - 1 cup cherry tomatoes, halved - 1 tablespoon lemon juice - Zest of 1 lemon - Salt and pepper to taste - Fresh basil leaves, for garnish - Grated Parmesan cheese, for serving Each ingredient plays a key role. The pappardelle pasta gives the dish a nice, hearty base. The shrimp and scallops add a sweet and briny flavor. Olive oil and garlic create a fragrant start. Heavy cream makes the sauce rich and luscious. Cherry tomatoes bring brightness and acidity. Lemon juice and zest give a fresh kick. Finally, salt, pepper, and basil enhance the overall taste. Using fresh, high-quality ingredients will make your dish shine. Feel free to explore seasonal seafood options to keep it exciting. For more detailed steps, check the Full Recipe. First, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook it until it is al dente. This usually takes about 8 to 10 minutes. While the pasta cooks, make sure to reserve ½ cup of the pasta water. This water will help adjust your sauce later. Once cooked, drain the pasta and set it aside. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté it for about 1 minute. Be careful not to let the garlic brown. Next, add the shrimp and scallops to the skillet. Cook them for about 3 to 4 minutes. You will know they are done when the shrimp turn pink and opaque, and the scallops are golden. Once cooked, remove the seafood from the skillet and set it aside. Using the same skillet, add the halved cherry tomatoes. Sauté them for about 2 to 3 minutes until they start to soften. Then, pour in the heavy cream, followed by the lemon juice and lemon zest. Stir everything well and bring it to a gentle simmer. If your sauce seems too thick, add a bit of reserved pasta water. This will help you reach the perfect consistency. Now, return the cooked seafood to the skillet. Add the drained pappardelle pasta and toss everything together gently. Make sure the pasta is well coated in the creamy sauce. Finally, season with salt and pepper to taste. Enjoy your delicious Light & Creamy Seafood Pappardelle! For the complete method, check the Full Recipe. To get the sauce just right, start with the right thickness. If it feels too thick, add some pasta water. This water has starch from the pasta, which helps bind the sauce. It makes the dish creamy without making it too heavy. Balancing flavors is key. A squeeze of lemon juice brightens the sauce. It adds a fresh, zesty taste that lifts the creaminess. Use lemon zest too, as it adds a fragrant touch. Seafood cooks quickly. For shrimp, watch for color change. They go from gray to pink in about 3-4 minutes. Scallops should also be golden. Avoid cooking them too long; they can become rubbery. Keep a close eye on timing. Remove the seafood once cooked. This keeps it tender and flavorful. Make your dish look as good as it tastes. Fresh basil leaves add color and a burst of flavor. Place them on top of the pasta right before serving. Grated Parmesan cheese also enhances the look. Sprinkle it over the dish in a nice, even layer. Use a large plate to show off your pappardelle. A beautiful plate can make the meal even more enjoyable. For the full recipe, refer to the Light & Creamy Seafood Pappardelle. {{image_2}} You can switch up the seafood in this dish. If you can't find shrimp or scallops, try these: - Crab meat: Sweet and tender, crab adds a nice touch. - Mussels: They are flavorful and cook quickly. - Clams: These add a briny taste that pairs well with the cream. You can mix and match seafood. Just make sure to adjust cooking times. Each type has its unique flavor, making your dish special. You may need to make this dish fit your diet. Here are some options: - Gluten-free pasta: Use rice or corn-based pappardelle for a gluten-free choice. - Dairy-free substitutions: Coconut cream or cashew cream can work instead of heavy cream. These give a rich flavor without dairy. These swaps keep the dish delicious while meeting dietary needs. Want to spice things up? Here’s how: - Adding spices or herbs: A pinch of red pepper flakes gives heat. Fresh parsley or dill adds freshness. - Incorporating vegetables: Add spinach or peas for color and nutrition. These veggies cook quickly and enhance the dish. These enhancements make your meal even more enjoyable. Try different combinations to find your favorite twist! To keep your Light & Creamy Seafood Pappardelle fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. It can stay fresh for up to three days. To avoid sogginess, do not mix the sauce with the pasta if you plan to store leftovers. Keep them separate, then combine just before reheating. When you reheat pasta dishes, use gentle heat to keep them tasty. You can use a skillet or microwave. If using a skillet, add a splash of water or extra cream to help the sauce. Heat on low, stirring gently until warm. In the microwave, cover the dish with a damp paper towel. Heat for 1-2 minutes, stirring halfway through. This method helps maintain the texture and flavor. If you want to freeze your seafood pappardelle, follow these steps. First, let it cool completely. Then, place it in a freezer-safe container or bag. Remove as much air as possible before sealing. It can be stored for up to three months. When you're ready to eat, thaw it overnight in the fridge. Reheat gently, adding a little cream or pasta water to revive the sauce. Making this dish is quick and easy! The prep time is about 10 minutes. Cooking takes an additional 20 minutes, bringing the total time to around 30 minutes. You can enjoy a tasty meal in no time. If you want a lighter option, you can use half-and-half. For a dairy-free choice, try coconut milk or almond milk. Both work well but may change the flavor slightly. Adjust the seasoning to suit your taste. Yes, you can use frozen seafood! Just thaw it first. Rinse it under cold water to remove ice. Then, cook the seafood as you would fresh. Keep an eye on cooking times, as frozen seafood may take a bit longer. Absolutely! Light & Creamy Seafood Pappardelle is great for meal prep. Make it ahead of time and store it in the fridge. It tastes good for up to three days. Just reheat gently to keep the sauce nice and creamy. For the full recipe, check out the previous sections. This blog post showed you how to make Light & Creamy Seafood Pappardelle. We covered key ingredients, step-by-step cooking, and helpful tips. You can adjust flavors and sauces easily. Try different seafood and dietary options for variety. Store and reheat leftovers properly to keep them fresh. This dish is perfect for meal prep, making it a great choice for busy days. Enjoy your cooking adventure!

Light & Creamy Seafood Pappardelle

Indulge in a delightful dish with this Light & Creamy Seafood Pappardelle recipe that's perfect for any occasion. Made with succulent shrimp and scallops in a rich, creamy sauce with a hint of lemon, this dish is sure to impress! Ready in just 30 minutes, it's an easy way to bring restaurant-quality flavor to your table. Click through to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

250g pappardelle pasta

200g shrimp, peeled and deveined

200g scallops, cleaned

1 tablespoon olive oil

2 cloves garlic, minced

1 cup heavy cream

1 cup cherry tomatoes, halved

1 tablespoon lemon juice

Zest of 1 lemon

Salt and pepper to taste

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving

Instructions
 

Bring a large pot of salted water to a boil and cook the pappardelle according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.

    In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.

      Add the shrimp and scallops to the skillet and cook for about 3-4 minutes, or until the shrimp are pink and opaque, and the scallops are golden. Remove the seafood from the skillet and set aside.

        In the same skillet, add the halved cherry tomatoes and cook for about 2-3 minutes, until they start to soften.

          Pour in the heavy cream, lemon juice, and lemon zest. Stir well and bring to a gentle simmer. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.

            Return the shrimp and scallops to the skillet, and then add the cooked pappardelle. Toss everything gently to coat the pasta in the creamy sauce. Season with salt and pepper to taste.

              Serve hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese on top.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4