Garlicky Tarragon Pappardelle with Mussels, Shrimp, & Chorizo

Garlicky Tarragon Pappardelle with Mussels, Shrimp, and Chorizo from @dennistheprescott is warm weather happiness! It’s spicy, fragrant and screams with seaside deliciousness. Enjoy!

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  • Category Title Seafood

  • Cuisine Type Italian

  • Level Simple

Recipe By: Dennis Prescott



  • Bring a large stockpot of salted water to a rapid boil. Cook pasta according to the package directions, drain, reserving 1 cup of the pasta cooking liquid. Set aside.
  • Meanwhile, heat a large high-sided skillet over medium-heat, and pour in the olive oil. When the oil is shimmering (but not smoking), add the chorizo and cook, turning often, until golden, browned all over, and cooked through. Remove with a slotted spoon, leaving the excess oil in the pan.
  • Add the red onion, season with a pinch of salt, and cook, stirring, until softened and translucent, about 4 - 5 minutes. Add the garlic and cook for 30 seconds, keeping a close watch that it doesn’t burn. Stir in the tomato paste and tarragon, and cook for 1 minute. Add the shrimp, season with sea salt, and cook for 1 minute on 1 side. Pour in the white wine to deglaze, then bring to a simmer and add the lemon zest, reserved pasta water, and mussels. Cover and cook until the mussels are fully opened, about 5 minutes (discard any mussels that do not open). Season with sea salt and cracked black pepper to taste. Squeeze in the lemon juice, add the cooked chorizo, shrimp and pasta. Toss to combine.
  • Transfer to a serving platter (or individual plates), and top with parsley and an extra hit of freshly cracked black pepper.

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