A decadent recipe for Seafood Pappardelle with prawns, mussels and a creamy sauce

Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 tablespoon diced onion
300g cleaned calamari tubs
800g prawns, peeled and deveined
32 mussels, cleaned and bearded
2 garlic cloves, minced
½ teaspoon diced red pepper
250ml full cream
50ml dry white wine
1 tablespoon Dijon mustard
1pkt (250g) pappardelle pasta, or any long thick pasta
Chopped flat-leaf parsley to serve

How to
In a large skillet, heat the oil and butter over medium to medium-high heat.

Sear the calamari and prawns, about 1 minute per side. Remove from the pan and set aside.
You will cook the seafood longer later.

Turn the heat to medium and add the garlic, onions and wine. Cook until soft, but not brown.

Add in the white wine and full cream. Return the calamari and prawns to the pan and simmer
gently for about 5 to 6 minutes. Be careful not to overcook the shrimp.

While the sauce is simmering, using a separate pot, cook the pappardelle pasta according to the
package instructions.

Drain and toss the pasta with the sauce and seafood. Enjoy immediately with a sprinkling of
flat-leaf parsley.

 

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Recipe provided by Chef Lanser of Lanser’s on Main Bistro in Johannesburg. Visit their website for menu’s, directions and more!