Seafood Medley Lemon Tagliatelle
This Seafood Medley Lemon Tagliatelle is the perfect summer date night dinner. Sweet shrimp, tender mussels, fresh basil, and a bright lemon butter sauce come together in just 30 minutes for a restaurant-worthy pasta that's surprisingly simple to make at home. Light, fresh, and packed with flavour, it's a recipe you'll come back to all season long.
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.