Creamy shrimp & scallop tagliatelle

Prep 10 min
Total 20 min
Makes 4 Servings

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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
1/2 250-g block
cream cheese, cut into small cubes
2 tsp
PC® Dijon Prepared mustard
2 tsp
1/4 tsp
2 tbsp
chopped fresh 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.

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


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