Shellfish & Peas Tagliatelle #Foodie Friday

Seafood: Langoustine & Peas Tagliatelle

I just want to put peas into every dish in the Spring. What is it about peas and Springtime? This is a fresh, light and simple seafood dish that can be made quickly any weekend night. 

It is really important to try and get more fish into your diet and shellfish is very accessible because you can buy it frozen and not have to worry about the mealiness you can have from other frozen fish when it is thawed out.

I know a lot of you don't live by the ocean which is another reason why shellfish is great. It can be found in every supermarket's freezer section. 

For this dish I used Trader Joe's frozen langoustine which tastes a lot like lobster but it is less expensive. You can use: clams, scallops, crab... any type of shellfish works with this sauce.

So Mangia,
Diane

Shellfish & Peas Tagliatelle

by Diane Balch

simplelivingeating.com

preparation: 15 minutes  total time: 30 minutes        Serves: 4 - 6

Ingredients:

1 pound of Tagliatelle pasta or linguine

1 tablespoon of lemon zest

4 tablespoons of butter

1 cup of dry white wine

2 clove of garlic minced

1 pound of frozen peas

12 ounces of seafood: langoustine, clams, scallops, or squid...etc.

garnish: Grated parmesan cheese

Directions:

1) Bring a large sauce pan of heavily salted water to a boil.

2) While water is coming to a boil melt butter in a large skillet.

3) Sauté garlic in the butter until it is soft not brown. When garlic begins to soften add wine and bring to a boil. Reduce for about 1 to 2 minutes. 

4) Add the frozen seafood and peas, lower heat to medium low. Cook until seafood is opaque. Be careful not to over cook seafood it will get chewy.

5) When pasta is done add it to the seafood mixture and top it with lemon zest and salt and pepper. Garnish individually with parmesan cheese. 

seafood recipe, peas,langostino, Italian recipe, tagliatelle, pasta recipe http://verygoodrecipes.com/italia

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