Citrus Thyme Sea Shells with Pan-Fried Tilapia & Lemon Thyme Butter Sauce

Serving Size:  4-6


1 lb. Pappardelle's Citrus Thyme Sea Shells
12 tbsp. butter, divided
½ cup shallots, minced
¼ cup white wine
Zest of one lemon
2 tbsp. lemon juice
¾ tsp. salt, divided
½ tsp. white pepper, divided
1 tbsp. fresh thyme
1 lb. tilapia filets (3-4 filets)
2 tbsp. all-purpose flour
¼ tsp. garlic powder
¼ tsp. onion powder
½ tsp. paprika
2 tbsp. extra-virgin olive oil
Salt & pepper, to taste


  1. In a medium skillet, melt 2 tbsp of butter over medium heat. Add shallots and cook until soft, about 4 minutes. Add wine and cook to evaporate.
  2. Add lemon zest, lemon juice, ¼ tsp salt, ¼ tsp white pepper, and thyme and cook for 2 minutes, or until most of the liquid has evaporated.
  3. Turn the heat to low and stir in 4 tbsp of butter, letting it melt into the sauce. Add additional 4 tbsp of butter and stir until melted. Remove from heat and add remaining butter. The sauce will be creamy and slightly thick. Pour sauce through strainer, discard solids, and set aside.
  4. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and set aside.
  5. Pat tilapia dry with paper towels.
  6. In a small bowl, mix flour, garlic powder, onion powder, paprika and salt & pepper. Sift over both sides of the fish.
  7. In a large skillet over medium heat, add olive oil. Once oil is hot, add fish filets and cook for about 8 minutes, flipping halfway through.
  8. Plate fish on top of pasta, pour sauce over top, and serve. Enjoy!