Fruits De Mer Tagliatelle Recipe
Gulf Shrimp, Jumbo Lump Crabmeat, Scallop, Mussels, Courtbouillon
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Pasta
In a large pot of salted boiling water, cook the tagliatelle according to package instructions until al dente. Drain and set aside.
Prepare the Courtbouillon
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Deglaze and Simmer
Pour in the white wine and allow it to reduce for a couple of minutes. Add the fish stock and bring to a gentle simmer.
Combine and Season
Carefully fold in the crabmeat and cooked tagliatelle. Add lemon juice, fresh parsley, salt, and black pepper to taste. Stir gently to combine.
Serve
Serve immediately, garnished with additional parsley if desired.