Creamy Shrimp and Scallop Tagliatelle


  • Prep Time10 mins
  • Total Time20 mins
  • Makes4 Servings
Creamy Shrimp and Scallop Tagliatelle

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


  • 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


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

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

This article was originally published on Oct 02, 2014

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