Make a midweek meal memorable with this delicious and easy Creamy Shrimp and Scallop Tagliatelle.
500 g pkg
PC black label Tagliatelle Pasta
454 pkg frozen
PC Raw Zipperback Black Tiger Shrimp - Jumbo
, thawed and peeled
PC Blue Menu Sustainably Sourced Wild Nova Scotian Frozen Jumbo Sea Scallops
250 g block
, cut into small cubes
PC Dijon Prepared Mustard
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)
Watch below for instructions on how to make Creamy shrimp & scallop tagliatelle.