Seafood Tagilatelle Recipe

Time30m

Serves4

scallops, lump crab, shrimp, white wine, herb butter, chili flake, fresh lemon

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Ingredients

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1
Prepare the seafood
Rinse the scallops, lump crab meat, and shrimp under cold water. Pat them dry with a paper towel and set aside.
2
Cook the tagliatelle
In a large pot of boiling salted water, cook the tagliatelle according to package instructions until al dente. Drain and set aside, reserving some pasta water.

3
Make the sauce
In a large skillet over medium heat, melt the herb butter. Add the white wine and bring to a simmer. Allow it to reduce for about 3-4 minutes.
4
Add seafood
Add the scallops and shrimp to the skillet, cooking for 3-4 minutes until they start to turn opaque. Then gently fold in the lump crab meat.
5
Season the mixture
Sprinkle in the chili flakes and squeeze the juice of the fresh lemon over the seafood. Stir gently to combine.
6
Combine with pasta
Add the cooked tagliatelle to the skillet with the seafood mixture. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.

7
Plate the dish
Serve the seafood tagliatelle immediately, garnished with additional lemon wedges and a sprinkle of chili flakes if desired.