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

Rinse the scallops, lump crab meat, and shrimp under cold water. Pat them dry with a paper towel and set aside.

Prepare the seafood

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.

Cook the tagliatelle

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.

Make the sauce

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.

Add seafood

Sprinkle in the chili flakes and squeeze the juice of the fresh lemon over the seafood. Stir gently to combine.

Season the mixture

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.

Combine with pasta

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

seafood tagilatelle

Recipe information

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