Tagliatelle with Seafood
Fish and seafood are big players in the Mediterranean diet and like everything else, has gotten very expensive. Enjoying it in a restaurant can put a dent in your wallet but preparing it at home will soften the financial pain quite a bit. In the recipe below, you could substitute the shrimp and scallops with other types of fish like chunks of haddock or salmon, clams or mussels and squid.
Ingredients
- 2 cups white wine
- 1/4 cup fresh lemon juice plus the zest
- 1/4 tsp salt
- 1 cup light cream
- 4 tbsp butter
- 1 tbsp fresh minced parsley
- 1 cup diced spring onions
- 1 lb large shrimp, shelled and deveined
- 1/2 lb sea scallops
- 1 cup fresh or frozen peas, defrosted
- 1 cup grated Parmigiano Reggiano cheese
- grinding black pepper
- 1/2 lb tagliatelle pasta
Directions
- Pour the wine into a large saucepan and bring to a boil.Lower the heat to medium and let the wine cook until it looks syrupy and is reduced by half. Off the heat stir in the lemon juice, zest, salt and light cream.Whisk in 1 tablespoons butter. Cover and set aside. In a separate saute pan, melt 2 tablespoons of the butter; stir in the parsley and spring onions and cook over medium heat for a couple of minutes. Add the shrimp and scallops and cook just until the shrimp turn pink and the scallops look white.Stir in the peas. Transfer the mixture to the pan with the wine sauce.
- Boil the tagliatelle until al dente; scoop out 1/2 cup of the pasta water and stir into the wine sauce. drain the tagliatelle and transfer to the wine sauce. Over low heat stir and combine the mixture well. Add the last tablespoon of butter plus the cheese and combine well with the mixture. Correct seasonings. Give the mixture a grinding of black pepper and serve immediately.
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