Updated Nov 24, 2014Today's Parent Shops President Choice® Products
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
1/2 250-g block
cream cheese, cut into small cubes
PC® Dijon Prepared mustard
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.