Creamy shrimp & scallop tagliatelle
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- Prep Time10 min
- Total Time20 min
- Makes4 Servings
Ingredients
1/2 500 g pkg PC® black label Tagliatelle pasta
1/2 454 -g pkg frozen PC® Raw Zipperback Black Tiger shrimp, Jumbo, thawed and peeled
1/2 400-g pkg PC® Blue MenuTM Sustainably Sourced Wild Nova Scotian Frozen Jumbo Sea scallops, thawed
1 tbsp unalted 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 fresh 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.
