Creamy Shrimp and Scallop Tagliatelle

9

PREP TIME

10 min

TOTAL TIME

20 min

Makes

4 Servings

Make a midweek meal memorable with this delicious and easy Creamy Shrimp and Scallop Tagliatelle.

Ingredients

  • 1/2 500 g pkg PC black label Tagliatelle Pasta
  • 1/2 454 pkg frozen PC Raw Zipperback Black Tiger Shrimp - Jumbo , thawed and peeled
  • 1/2 400 pkg PC Blue Menu Sustainably Sourced Wild Nova Scotian Frozen Jumbo Sea Scallops , thawed
  • 1 tbsp unsalted butter
  • 1 cup water
  • 1/2 250 g block cream cheese , cut into small cubes
  • 2 tsp PC Dijon Prepared Mustard
  • 2 tsp lemon juice
  • 1/4 tsp salt
  • 2 tbsp chopped dill

Instructions

  • Cook tagliatelle in boiling water in a pot, following package direc- tions but omitting salt, until tender, 7 to 9 min. Drain, then return to pot.
  • Pat shrimp and scallops dry with paper towels. Melt butter in a large non-stick frying pan over medium- high. Add scallops and shrimp. Cook until shrimp is pink, about 2 min per side. Transfer to a plate. Pour water into pan along with cream cheese, Dijon, lemon juice and salt, stirring constantly until sauce is smooth, about 2 min. Season with fresh pepper. Stir in shrimp, scallops and pasta. Sprinkle with dill. Toss until combined.

Nutrition (per serving)

  • Calories
  • 487,
  • Protein
  • 34 g,
  • Carbohydrates
  • 49 g,
  • Fat
  • 17 g,
  • Fibre
  • 2 g,
  • Sodium
  • 893 mg.

Watch below for instructions on how to make Creamy shrimp & scallop tagliatelle.

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