Garlicky Tarragon Pappardelle with Mussels, Shrimp, & Chorizo

Warm Weather Happiness = DeLallo Garlicky Tarragon Pappardelle with Mussels, Shrimp, and Chorizo. Spicy, Fragrant, and Screaming with Seaside Deliciousness. Yes Please! The Star = DeLallo Pappardelle (Absolute Silky Pasta Perfection).

Make This Recipe, Friends. Your friends and family will LOVE it. Have the Best Day Everyone. You’re Awesome! #DeLalloFoods #ad

Garlicky Tarragon Pappardelle with Mussels, Shrimp, & Chorizo 

Makes 4 – 6 servings 

2 X packages (8.8 ounces each) DeLallo Pappardelle 

2 tablespoons olive oil 

½ pound fresh chorizo, divided into small ½ teaspoon meatballs 

1 pound sustainable mussels, cleaned & scrubbed 

1 ½ pounds large, sustainable shrimp, shell on 

4 garlic cloves, minced

½ medium red onion 

1 tablespoon minced fresh tarragon leaves 

2 tablespoons tomato paste

1 tablespoon lemon zest

250 ml dry white wine 

Juice of ½ a lemon 

2 tablespoons minced fresh flat-leaf parsley 

Sea salt & freshly cracked black pepper 

Bring a large stockpot of salted water to a rapid boil. Cook your DeLallo Pappardelle according to the package directions (al dente, please), 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. Awesome. 

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. Toss, 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). Grab a spoon & season with sea salt and cracked black pepper to taste. Squeeze in the lemon juice, add the cooked chorizo, and then toss through with your cooked pappardelle. 

Transfer to a serving platter (or individual plates), and top with parsley and an extra hit of freshly cracked black pepper. Delicious!