Escargot Cream Pasta

Name: Escargot Cream Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 90 g Butter; 80 g Shallots; 12 g Garlic clove; 240 g Heavy cream; 120 g Sour cream; 90 g Parmesan cheese; 340 g Spaghetti; 8 g Parsley, fresh; 2 g Ground black pepper, fresh; 200 g Escargot snails; 120 ml Dry white wine

Escargot Cream Pasta · ready in 35 min · 4 servings · 720 kcal per serving · medium · 11 ingredients

Silky cream sauce infused with butter, garlic, and shallots coats tender pasta and delicate snails, finished with savory Parmesan and fresh parsley for a rich, luxurious dish.

Prep: 15 min
Cook: 20 min
Total: 35 min
Serves: 4
kcal: 720
Difficulty: medium

Italian French Main dishes High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

90 gButter
80 gShallots
12 gGarlic clove
240 gHeavy cream
120 gSour cream
90 gParmesan cheese
340 gSpaghetti
8 gParsley, fresh
2 gGround black pepper, fresh
200 gEscargot snails
120 mlDry white wine

Equipment

stovetop, box grater, chef knife, colander, cutting board, large pot, serving spoon, skillet, wooden spoon

Instructions

Prep ingredients
Prepare all ingredients by finely chopping the shallots and garlic, grating the Parmesan cheese, chopping the fresh parsley, and setting out a large skillet and pasta pot. · 8 min
What to look for: shallots translucent
Sauté aromatics
Melt the butter in a skillet over medium heat, then add the shallots and garlic and cook, stirring, until soft and fragrant. · 5 min
What to look for: shallots translucent and glossy
Reduce snails
Add the escargot and white wine to the skillet and let the mixture bubble gently until slightly reduced and the snails are heated through. · 4 min
When it is done: snails steaming hot throughout
Build cream sauce
Stir the heavy cream and sour cream into the skillet until fully combined and smooth, keeping the heat at a gentle simmer. · 3 min
What to look for: sauce smooth and pale
Add cheese and pasta
Stir in the Parmesan cheese and black pepper, then cook the spaghetti in boiling water until tender and toss it directly into the sauce. · 10 min
What to look for: sauce coats the pasta evenly
Garnish and serve
Divide the pasta among plates and finish with the chopped fresh parsley before serving warm. · 1 min
What to look for: fresh green flecks

Nutrition (per serving)

kcal	720
Protein	26 g
Carbohydrates	64 g
of which sugars	4 g
Fat	38 g
of which saturated	22 g
Fibre	3 g
Sodium	720 mg

Nutri-ScoreD

Allergens

Contains: milk, gluten

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended

Ingredient substitutions

Butter

olive oil: Use extra virgin olive oil for sautéing only, not finishing flavor.
clarified butter: Offers higher heat tolerance.

Shallots

yellow onion: Dice finely and cook gently to avoid harshness.

Garlic clove

garlic paste: Add later to avoid scorching.

Heavy cream

half and half: Sauce will be thinner.

Sour cream

creme fraiche: More stable at heat.

Parmesan cheese

grana padano: Slightly milder saltiness.