Pappardelle with Shrimp & Scallops

Chef's Secret - Favorite shrimp and scallop dish couldn't be much easier 

 ~Gail Ciampa

 Journal Food Editor

Publication date: Jan 17, 2007

Janice Morgan of Pawtucket wrote: 

"I would love to have a delicious recipe from Caffe Itri in Cranston. It is the pappardelle shrimp and scallops in a mascarpone sherry cream sauce. It is wonderful. Whenever my sister and her husband visit us from California they insist on going to Caffe Itri. It would be great if I could share this recipe with my sister. Thanks." 

Caffe Itri owner Greg Spremulli credits chef Ramon Valasques with this recipe. It can't be much easier to make, with minimal prep and less than 15 minutes of cooking. I tried it myself and was generous in the addition of fresh black pepper. It's also easy to boil the water and cook the pasta while the shellfish and sauce are simmering. The mascarpone cheese and sherry add a sweet profile to the flavor, and the shallots and scallions are a welcome change from onions. 

The restaurant, where there was once a bank at 1686 Cranston St., Cranston, has been operating for 16 plus years. All the original favorites are still on the menu, as are eight to 10 dishes of veal, a dozen appetizers and a fish menu that reflects the catch of the day. The pasta list has grown over the years as has a wine list which has won several Wine Spectator's Awards of Excellence for restaurants. 

Pappardelle with Shrimp & Scallops

  • 6 jumbo shrimp 
  • 12 ounces pappardelle pasta 
  • 2 tablespoons shallots, diced 
  • 3/4 cup sherry 
  • 1 cup heavy cream 
  • 1/3 cup mascarpone cheese 
  • 2 tablespoons tomatoes, diced 
  • 2 tablespoons scallions, chopped 
  • 1 tablespoon olive oil 
  • Salt and pepper to taste 

In a large pot, boil 4 quarts of water and add pappardelle. Follow package directions for boiling time. 

In a large pan, add olive oil on high heat. Saute shrimp and scallops until lightly browned on both sides. 

Add shallots and sherry. Slowly add heavy cream and mascarpone cheese. Cook for about 10 to 12 minutes so the liquid will reduce. Add diced tomatoes and scallions. Add salt and pepper to your liking. Toss with pappardelle and divide portion between two plates. 

Serves 2.