Published: Jan 04, 2012 5:57 PM EST
Updated: Jan 04, 2012 6:06 PM EST

FORT MYERS, Fla.- It's Wednesday and that means it's time to fire up the WINK kitchen. Here today showing us how to make champange shrimp and scallop pasta is Matt Fales from Carrabba's.

1 tablespoon Olive Oil

pinch Kosher Salt
pinch White Pepper

6 Shrimp
6 Scallops
1/4 cup Sliced Mushrooms
2 tablespoons Champagne (Dry)
1/3 cup Heavy Cream
pinch Kosher Salt
pinch Fresh Ground Black Pepper
3 tablespoons Jumbo Lump Crabmeat
4 strips Fresh Roasted Red Bell Peppers
small pinch Tarragon (Chopped, Fine)
6 ounces Fresh Tagliarini Pasta 

1. Place olive oil in a 10" sauté pan over high heat. Season the shrimp and scallops
with kosher salt and white pepper. Reduce heat to medium. Sauté the shrimp and
scallops until golden brown on one side. Then flip and add the sliced mushrooms

2. Cook shrimp, scallops and mushrooms until almost done. Then deglaze with
champagne and reduce for 1 minute or until slightly thickened.

3. Add cream, kosher salt and black pepper. Then add crab meat, roasted red
peppers, and tarragon, heat until sauce thickens to a creamy consistency. Be
careful not to break up the crab meat.

4. Boil tagliarini in clean, boiling, salted, water until al dente, separating pasta with a
fork while boiling. Drain pasta and add to sauté pan and toss.

5. Serve in a bowl.