Seafood Piccata

Recipe View 15 mins Bring a large pot of lightly salted water to a rolling boil. Add the seashell pasta and cook for 8-10 minutes, or until al dente. Drain well, reserving about 1/2 cup of pasta water. (Total time: ~15 minutes)

Recipe View 7 mins While the pasta is cooking, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced mushrooms, minced green onions, and minced garlic. Sauté until the mushrooms are tender and have released their moisture, about 5-7 minutes. (Total time: ~7 minutes)

Recipe View 5 mins Increase the heat slightly and add the peeled and deveined shrimp, bay scallops, and crabmeat to the pot. Cook, stirring occasionally, until the shrimp turns pink and the scallops are opaque, about 3-5 minutes. Be careful not to overcook the seafood. (Total time: ~5 minutes)

Recipe View 3 mins Pour in the dry white wine and fresh lemon juice. Bring the sauce to a simmer and cook for another 2-3 minutes, allowing the alcohol to evaporate slightly. (Total time: ~3 minutes)

Recipe View 2 mins Stir in the butter until it's melted and the sauce is emulsified and slightly thickened. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. (Total time: ~2 minutes)

Recipe View 2 mins Add the cooked pasta to the pot with the seafood sauce. Gently toss to coat the pasta evenly. Stir in the chopped fresh parsley. (Total time: ~2 minutes)

Recipe View Serve immediately, garnished with extra parsley and a lemon wedge, if desired.