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

In a large pot of salted boiling water, add the tagliatelle and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Cook the Tagliatelle

Season the scallops and shrimp with salt and black pepper. Set aside.

Prepare the Seafood

In a large skillet, melt the herb butter over medium heat. Add the scallops and shrimp to the skillet. Cook for about 2-3 minutes on each side until they are golden brown and cooked through. Remove the seafood from the skillet and set aside.

Sauté the Seafood

In the same skillet, add the white wine and chili flakes. Bring to a simmer and let it cook for 2-3 minutes to reduce slightly.

Make the Sauce

Return the seafood to the skillet, and add the reserved pasta water and fresh lemon juice. Stir well to combine and heat through for another 2 minutes.

Combine

Add the cooked tagliatelle to the skillet and toss everything together until the pasta is well coated with the sauce.

Mix with Pasta

Serve the seafood tagliatelle hot, garnished with fresh parsley and lemon wedges on the side.

seafood tagliatelle

Recipe information

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