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.
  1. Boil pasta in a pot of salted water until just tender – about 2 to 5 minutes.
  2. 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.
  3. Continue to stir as you add the chili flakes and about 3/4 teaspoon salt.
  4. Now add the prosecco and crème fraîche, stirring with a whisk as the sauce comes to a boil.
  5. Allow to simmer until reduced to about 1 3/4 cups, or about 10 to 15 minutes.
  6. 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.
  7. Drain pasta when done and gently toss with the sauce.
  8. Add parsley, and more Meyer lemon juice and salt to taste.