Pappardelle With Bolognese Sauce
You can never have too many main course recipes, so give Pappardelle With Bolognese Sauce a try. This
Pappardelle with Seafood in Pink Peppercorn Sauce
Ingredients
- 1/2 stick butter, divided
- 1/2 cup chopped leeks, white and light green parts only
- 1 largish shallot, chopped
- 2 cups lobster stock, or any seafood stock
- 1 cup dry vermouth
- 1 cup heavy cream
- 1/2 tablespoon pink peppercorns
- 3 pinches cayenne pepper
- 1 pinch salt (depending on saltiness of stock)
- 1/2 pound shrimp, peeled, deveined and tails off
- 1/2 pound squid, bodies only, cut into 1/2" rings
- 1/3 pound bay scallops
- 1 1/3 pounds fresh pappardelle
- 1/3 cup chopped parsley
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