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  • Tagliatelle With Shrimp, Scallops, And Mussels

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    Tagliatelle With Shrimp, Scallops, And Mussels
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 Tbsp. Butter
    • 1 c. Fresh bread crumbs
    • 3 Tbsp. Minced fresh basil
    • 1 c. Minced fresh basil
    • 4 tsp Minced fresh thyme
    • 1 lb Mussels, scrub/debeard
    • 1 c. Water
    • 3 Tbsp. Extra virgin olive oil
    • 1 x Zucchini, halved & sliced
    • 1 x Summer squash, halved & sliced
    • 1 x Red bell pepper, into matchsticks
    • 4 x Garlic cloves, chopped
    • 8 ounce Large shrimp, peeled, deveined
    • 8 ounce Sea scallops
    • 1 lb Tagliatelle

    Directions

    1. Heat 1 Tbsp. butter in large nonstick skillet over medium-high heat.
    2. Add in breadcrumbs; saute/fry till golden brown, about 5 min. Fold in 3 Tbsp. basil and thyme. Remove from heat.
    3. Combine mussels and 1 c. water in large pot. Cover: boil till mussels open, about 7 min (throw away any mussels which don't open). Using tongs, transfer mussels to bowl. Tent with foil. Strain cooking liquid into small bowl.
    4. Heat 1 Tbsp. oil in large non-stick skillet over medium-high heat. Add in vegetables and saute/fry till crisp-tender, about 5 min. Transfer to bowl.
    5. Heat 2 Tbsp. butter with 2 Tbsp. oil in same skillet. Add in garlic: saute/fry 30 seconds. Add in shrimp, scallops and 1/2 c. basil and saute/fry 3 min. Add in mussel cooking liquid; simmer till shellfish are cooked through, about 3 min. Add in vegetables; stir to heat through.
    6. Meanwhile, cook pasta in large pot of boiling salted water till just tender but still hard, to bite. Drain. Pour vegetables and shellfish over pasta; toss to coat. Season with salt and pepper. Sprinkle with 1/2 c. basil. Top with mussels and breadcrumbs.
    7. pepper. Served with Parmesan cheese sprinkled on top with the breadcrumbs.

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