Sunday, January 4, 2015

Seafood Linguine

Ingredients
  • 500g (1 lb) Linguine pasta
  • ⅓ cup butter
  • 2 large shallots, finely diced
  • 2-3 cloves garlic, finely minced
  • 1½ cups whipping cream (35% milk fat)
  • ½ cup freshly grated Parmesan cheese
  • 2 Tbsp chopped parsley
  • 1 can frozen lobster pieces, thawed and broken into pieces
  • 12 -15 large scallops, foot removed
  • 2 cups frozen, pre-cooked shrimp, thawed
  • salt and pepper to taste
Instructions
  1. Melt butter in large frying pan.
  2. Add shallots and saute until clear, add garlic and continue cooking for 1 minute then transfer to a bowl.
  3. Add more butter if necessary,cook scallops until lightly browned on both sides (approximately 2-3 minutes per side)
  4. Meanwhile, cook pasta according to package directions, until al dente, drain and reserve ⅛ cup pasta water.
  5. Add lobster, shrimp, cream and shallots/garlic mixture to pan with scallops.
  6. Heat over medium/low temperature until cream comes to a low simmer.
  7. Add Parmesan cheese, salt, pepper and parsley to seafood mixture, keep warm.
  8. Add cooked linguine and pasta water to seafood mixture, stir and serve immediately.
  9. *TIP* – Heat dinner bowls/plates and serving bowl

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