Pasta with Seafood and Meyer Lemon Prosecco Sauce

Pasta with Seafood and Meyer Lemon Prosecco Sauce

This pasta dish is light and flavorful, with a sauce that includes a blend of Meyer lemon, chili, and a good dash of dry prosecco. It’s quick enough to make any weekday, but at the same time, has a gourmet flair sure to impress your foodie dinner guests.
Course Main Dish
Cuisine Italian, Seafood


  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot sliced
  • 1/8 teaspoon red chili flakes
  • 1/2-1 teaspoon salt
  • 1 1/2 cups dry prosecco
  • 1 cup crème fraîche or heavy cream
  • Zest of 2 Meyer lemons
  • 2 tablespoons to 3Meyer lemon juice
  • 1/4 cup Parmesan cheese grated
  • 1 pound cooked seafood crab, lobster, or shrimp, shelled
  • 1 pound fresh linguine
  • 1/4 cup chopped flat-leaf parsley


  • Boil pasta in a pot of salted water until just tender – about 2 to 5 minutes.
  • Add the olive oil to a heavy saucepan at a medium high setting. Saute the shallot until softened, stirring for about 3 to 5 minutes.
  • Continue to stir as you add the chili flakes and about 3/4 teaspoon salt.
  • Now add the prosecco and crème fraîche, stirring with a whisk as the sauce comes to a boil.
  • Allow to simmer until reduced to about 1 3/4 cups, or about 10 to 15 minutes.
  • Reduce heat to low setting. Stir in the Meyer lemon zest, 2 tablespoons of juice and seafood. Remove from heat once everything has been added and heated.
  • Drain pasta when done and gently toss with the sauce.
  • Add parsley, and more Meyer lemon juice and salt to taste.
Tried this recipe?Let us know how it was!

Contact Us

How can we help? Send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt