Seafood Medley Lemon Tagliatelle
Looking for the perfect summer date night meal? This Seafood Medley Lemon Tagliatelle checks every box. Tender shrimp, fresh mussels, fragrant basil, and a bright lemon butter sauce come together in a dish that feels elegant enough for a special occasion, yet is simple enough to make on a weeknight.
The combination of fresh citrus, garlic, butter, and white wine creates a light sauce that lets the seafood shine without feeling heavy. Tossed with tagliatelle and finished with plenty of Parmesan and fresh basil, every bite tastes like summer.
Whether you’re cooking for a special someone or simply treating yourself, this is one of those recipes that looks impressive but comes together in about 30 minutes with minimal effort. Pair it with a crisp white wine, some warm crusty bread, and enjoy a restaurant-quality dinner right at home.
Seafood Medley Lemon Tagliatelle
Ingredients
- 150 g tagliatelle
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 white onion finely diced
- 2 cloves garlic minced
- Zest and juice of 1 lemon
- 2 tbsp dry white wine
- 12 large shrimp peeled and deveined
- 12 fresh mussels cleaned and debearded
- 6 fresh basil leaves sliced
- Salt and freshly cracked black pepper to taste
- Freshly grated Parmesan for serving
- Extra fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the tagliatelle until al dente according to the package instructions. Reserve 1/4 cup of the pasta water before draining.
- Meanwhile, heat the olive oil and butter in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the white wine and let it simmer for 1 to 2 minutes to reduce slightly.
- Add the mussels, cover the pan with a lid, and cook for 4 to 5 minutes until they begin to open.
- Add the shrimp and cook for another 2 to 3 minutes, or until pink and fully cooked. Discard any mussels that do not open.
- Stir in the lemon zest, lemon juice, sliced basil, and season with salt and pepper.
- Add the drained tagliatelle to the skillet along with a splash of the reserved pasta water. Toss everything together until the pasta is coated in the light lemon butter sauce.
- Finish with freshly grated Parmesan, extra basil, and serve immediately.
