Care to share your favorite shellfish pasta recipe?

13 years ago

I am planning Christmas Eve and am looking for a pasta dish to serve as the main course. I am particularly interested in those that contain shrimp or lobster (or both).

Was thinking of a non-tomato based sauce, like a reduction of some sort or a lite creamy sauce.

I thought to do some broiled sliced lobster tail with cracker crumbs, butter, and garlic but thought it might be too dry.

Any recipes or ideas to share?

Here's the menu so far:

Appys:

Fried calamari

Grilled scallops wrapped in bacon

Mini crab cakes

1st Course:

Baked clams

Mom's Italian Shrimp Salad

2nd Course

Dads Mussels with Garlic, Bacon, Cream sauce

Main:

Pasta

Sue

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Comments (29)

pat_t
13 years ago
last modified: 8 years ago
CREAM CHEESE AND SEAFOOD STUFFED SHELLS

These savory shells make a marvelous main dish or appetizer and are surprisingly easy to make. The filling can be spooned into the shells, or it can be piped in with a very large tip and bag for a more decorative finish. Finely chopped imitation crabmeat can be used in place of the real crab if desired.

36 jumbo pasta shells, cooked and cooled to room temperature
16 oz. softened cream cheese
1/3 cup mayonnaise
1 Tblsp. sugar
1 tsp. lemon juice
Pinch cayenne pepper
Salt
Freshly ground black pepper
1 lb. picked over lump crabmeat
6 oz. cooked salad shrimp
2 bunches minced scallions

Beat together the cream cheese, mayonnaise, sugar, lemon juice, cayenne, salt, and pepper until smooth. Fold in the crabmeat, shrimp, and scallions until evenly combined. Stuff the shells with the mixture and place on a serving dish. Cover tightly and refrigerate for at least an hour and up to 12 hours before serving. Makes 6 dinner servings and 12 appetizer servings.
doucanoe
13 years ago
last modified: 8 years ago
Ooooh, I like your menu, Sue! Why couldn't you do your lobster as a scampi? Or do a Shrimp Scampi. This scampi recipe is the best I have ever had. I make it often we love it so much.

Ultimate Shrimp Scampi
From Allrecipes submitted by: Slipmaloney

1 (16 ounce) package angel hair pasta
1/2 cup butter
4 cloves garlic, minced
1/2 cup minced onion
1 tablespoon chopped fresh parsley
1 tablespoon salt
1/2 teaspoon black pepper
1 dash Worcestershire sauce
1/4 cup lemon juice
1 teaspoon dry white wine
1 pound peeled and deveined medium shrimp
1/2 cup Asiago cheese, diced
1 large avocado - peeled, pitted and diced

Bring a large pot of lightly salted water to a boil over high heat. Add the angel hair pasta, and cook until al dente, 2 to 3 minutes; drain.

Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, parsley, salt, pepper, Worcestershire sauce, lemon juice, and white wine. Once the mixture begins to bubble, increase the heat to medium-high, and stir in the shrimp. Cook and stir until the shrimp turn pink, and are no longer transparent in the center, about 5 minutes.

Serve the scampi over a bed of angel hair pasta, and sprinkle with Asiago cheese and avocado to serve.
Here are a couple more that might work for you. Shrimp and Asparagus Linguini with Pesto Cream 8 oz uncooked linguini 1 lb asparagus, trimmed and cut into 2 inch pieces 1 T butter 3/4 lb shrimp, peeled and deveined 8 oz mushrooms, sliced 1/2 c half\-n\-half 1 T flour 1/3 c purchased pesto In large saucepan, cook linguini as directed on package, adding asparagus during last 3\-5 minutes of cooking time. Cook until tender, drain and return to pot. Cover to keep warm Meanwhile, in large skillet, meld butter over medium\-high heat. Add shrimp and mushrooms, cook 3 minutes. In small bowl, combine half\-n\-half and flour, blend well. Add flour mixture to shrimp, cook and stir over medium heat until mixture is bubbly and thickened. Add shrimp mixture and pesto to cooked linguini, toss gently to coat. Serves 4
GREEK-STYLE PASTA WITH SHRIMP
1/4 cup olive oil
4 teaspoons minced garlic
1 pound uncooked medium shrimp, peeled, deveined
1 1/2 cups drained canned artichoke hearts, chopped
1 1/2 cups crumbled feta cheese
1/2 cup chopped seeded tomatoes
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
2 tablespoons finely chopped fresh oregano or 1 1/2 teaspoons dried
12 ounces angel hair pasta or linguine
Heat oil in a large skillet over medium high heat. Add garlic and saut30 seconds. Add shrimp and sautÃ© until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and sautÃ© until shrimp are cooked through, about 2 minutes. Season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve.

Serves 4.
Bon AppÃ©tit
June 1995

My notes: This is also good with chicken in place of the shrimp. Add cheese last and do not cook longer than instructions.

Linda
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Can you share your favorite ravioli recipe?
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Comments (2)
There a lot of good recipes featured on Mary Ann Esposito's PBS cooking show Ciao Italia. Here are some of my favorites. Mushroom Ravioli with Garlic, Cream and Fontina Sauce MAKES 7 DOZEN RAVIOLI - SERVES 8 TO 10 Portobello mushrooms can be as large as dinner plates. They are exquisite when simply grilled, with a brushing of olive oil. Creating more elaborate recipes with them is fun too. I developed this mushroom-stuffed ravioli dish when a crate of the brown beauties arrived at my door. To complement rather than overpower the woodsy taste of the filling, I teamed the ravioli with a cream and Italian Fontina cheese sauce. I knew my efforts had paid off when I took the first bite. If you cannot find Portobello mushrooms, use cremini (smaller versions of portobellos) or shiitake mushrooms. This dish makes an elegant first course for a bridal luncheon. Ingredients FILLING 6 tablespoons butter 1 small hot red pepper, diced 1 pound Portobello mushrooms, stemmed, cleaned, and diced Fine sea salt to taste 1/3 cup dry red wine DOUGH 2 1/2 cups unbleached all-purpose flour 3 large eggs 1/8 teaspoon fine sea salt SAUCE 3 tablespoons butter 3 large cloves garlic, cut lengthwise in half 1 cup heavy cream 1/3 pound Italian Fontina cheese, diced 1/2 teaspoon peppercorns, preferably Tellichery, crushed Fine sea salt to taste Directions In a large skillet, melt the butter over medium heat. Add the chili pepper and cook for about 5 minutes, pressing on the pieces and swirling them in the butter with a wooden spoon. Add the mushrooms and cook, stirring occasionally, until soft and lightly browned, about 8 minutes. Sprinkle the salt over the mushrooms and raise the heat to high. Add the wine and let it evaporate. Transfer the mushrooms to a blender or food processor and process to a paste. Transfer to a bowl and set aside. Mound the flour on a work surface. Make a well in the center and crack the eggs into the well. Sprinkle the salt over the eggs and beat with a fork until blended. Pushing the flour from the inside of the well into the center with your hands, gradually incorporate enough flour into the eggs to make a soft dough. Push any excess flour aside, and knead the dough for 5 minutes, or until it is smooth. Cover the dough with a bowl and let it rest for 10 minutes. Divide the dough into 4 pieces. To make the ravioli using a ravioli form, roll each piece out through a pasta machine set to the next-to-the-last-setting. Cut the pasta into 13-inch lengths. Place one sheet of dough over the bottom part of a ravioli form, and make impressions with the top piece of the form. Fill each cavity with about 1/2 teaspoon of the mushroom filling. Place a second sheet of dough over the top and roll over the dough with a rolling pin to create the ravioli. Shake the ravioli out onto a clean towel, trim any excess dough from around the form and save to reroll. Arrange them in a single layer. Continue with the remaining dough and filling. To make the ravioli by hand, roll each piece out on a lightly floured surface into a large rectangle about 1/8-inch thick. Space 1/2 teaspoon of the filling about 1 1/2 inches apart on one sheet of dough. Cover with another sheet of dough, press down around the mounds of filling with your fingers to seal, and cut into ravioli with a ravioli wheel. In a medium saucepan, melt the butter over medium heat. Add the garlic and cook, pressing on the cloves with a wooden spoon, until the garlic just begins to brown. Add the Fontina, peppercorns and cream, and cook, stirring constantly, until the cheese has melted and the sauce has thickened. Season the sauce with salt, cover and set aside. Bring 8 quarts of salted water to a boil in a large pot. Add half the ravioli at a time and cook until al dente, 2 to 3 minutes. Drain well, and put them on a warm serving platter. Meanwhile, reheat the sauce, stirring until smooth. Pour the sauce over the ravioli and gently toss to coat them evenly. Serve immediately. Note: The filling and sauce can be made 2 days ahead and refrigerated. The uncooked ravioli can be frozen; place on cookie sheets in a single layer and freeze until hard. Transfer to plastic bags and freeze. Cook the ravioli unthawed. This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1995. Ravioli Piedmont Style Agnolotti alla Piemontese These Piedmont style ravioli have many fillings including the classic three-meat filling. Here we use a potato and spinach filling. It is not unusual to be served 30 small ravioli as an individual portion! Serves 6 to 8 For the Pasta Dough 4 cups all purpose flour 5 to 6 large eggs Pinch of salt Make a well with the flour on a work surface; crack the eggs into the center and mix to break them up. Add a pinch of salt. Work the eggs into the flour to create a smooth dough. You may not need all the flour. Cut the dough into 4 pieces and work with one piece at a time. Roll out thin sheets of dough either by hand or with a pasta machine. You should be able to see your hand behind the rolled out dough and each sheet should be about 5 inches wide, if using a pasta machine, and about 2 1/2 feet long. It is best to cut the rolled out sheets crosswise to make them shorter in length. Space a teaspoon of filling in a row about 1 inch apart slightly off center on each sheet of dough. Fold the side of the dough over the filling and gently press the edges closed with your fingers to seal around the filling. Use a pastry wheel to cut 1 inch square agnolotti. As you form them, place them in single rows on baking sheets covered with towels that have been sprinkled with flour. Bring a large pot of salted water to the boil. Add about a dozen agnolotti at a time and cook them about 2-3 minutes. Remove them with a strainer or slotted spoon to a serving dish. Continue cooking all the agnolotti. Add the warmed butter and toss gently. Serve with grated Parmigiano Reggiano cheese. For The Filling 2 pounds baking potatoes, steamed or microwaved and riced 2 pounds fresh spinach or 1 package frozen, thawed (Swiss chard may be substituted.) 2 tablespoons olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 1 tablespoon rosemary needles, minced 1 large egg 6 - 7 tablespoons grated Parmigiano Reggiano cheese plus extra for sprinkling on top of ravioli Salt and ground black pepper If using fresh spinach, clean and stem it. Cook it in a pot without water until the leaves wilt. Drain and squeeze dry. Chop finely. For frozen spinach, squeeze it dry and finely chop. Heat the oil in a sauté pan, add the onion, garlic, rosemary and cook until the mixture softens. Do not let the garlic burn. Stir in the spinach and stir to evenly mix the ingredients and the mixture is fairly dry, not overly soupy. Transfer to a bowl and allow the mixture to cool to room temp. Add the potatoes, egg, cheese, salt and pepper to taste. Mix well and set aside until ready to fill the pasta sheets. This recipe is featured on show 1920 - More Piedmont Cooking. Lobster Ravioli Ravioli con Aragosta MAKES 150 TO 200 It is interesting to conjecture as to how ravioli came to be. These plump little pillows of pasta hold a variety of traditional savory fillings, depending on where in Italy you are. My Grandmother Galasso used to make ravioli out of leftover pasta dough that was too small to do anything else with. She filled them with a mixture of bits and pieces of meats, cheeses, and herbs. 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chase_gw
13 years ago
last modified: 8 years ago
This dish is very simple but it's extraordinarily good. We love it. Thanks again Gina!

Lemon Linguine With Scampi (Gina)

Vegetable oil
1 Tbl kosher salt plus 1/2 teaspoons
3/4 Lb linguine
3 Tbl unsalted butter
2 1/2 Tbl good olive oil
1 1/2 Tbl minced garlic (4 cloves)
1 Lb large shrimp (about 16 shrimp)peeled and deveined
1/4 Tsp freshly ground black pepper
1/3 Cup chopped fresh parsley leaves
1/2 lemon zest grated
1/4 Cup freshly squeezed lemon juice (2 lemons)
1/4 lemon thinly sliced in half-rounds
1/8 Tsp hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

My note: I've added some white wine and more lemon if I want extra broth in a pasta bowl for sopping up with bread.
jessyf
13 years ago
last modified: 8 years ago
I used to love seafood in a saffron cream sauce over pasta, with a bit of tomato paste in a tube to give it bright color and flavor. I don't have a recipe!
ruthanna_gw
13 years ago
last modified: 8 years ago
I make this dish with lobster claw and knuckle meat.

I sautee slivered onions, red peppers and aspagus in butter and then add the lobster and some dry sherry or white wine and S & P, simmer for a couple of minutes and serve over pasta. That's the basic recipe. Sometimes I add chopped fresh herbs or other spices but not too much because I like the flavor of the ingredients to shine through.

It wasn't until I looked through my photos that I realized how Christmas-y the colors looked.
woodie
13 years ago
last modified: 8 years ago
What about spicy crab sauce over linguini? Just your standard marinara with white wine and garlic and red pepper flakes with crab added. One of my favorite dishes at a local Italian restaurant.

Here is one of my favorites.

FESTIVE SHRIMP (Serves 4)
Posted by: Ginger_St_Thomas (My Page) on Thu, Feb 27, 03 at 5:07
1/3 cup butter
2 TBL olive oil
2 shallots, minced
2 garlic cloves,minced
1 lb uncooked shrimp, peeled & deveined
3 small plum tomatoes, seeded & chopped
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp each, salt & pepper
1/2 cup dry sherry
3 bunches fresh spinach, rinsed, drained, stems removed
1/2 cup heavy cream

Hot cooked rice Melt the butter w/the olive oil ina large skillet over medium-low heat. Add the shallots & garlic. Saute 5 minutes. Add the shrimp, tomatoes, basil, oregano, salt & pepper. Saute until the shrimp begin to turn pink.
Add the sherry & spinach to the shrimp mixture. Cook, covered, for 5 minutes or until the spinach wilts, stirring occasionally. Stir in the cream. Heat through, stirring frequently. Serve over rice or pasta .~~
ann_t
13 years ago
last modified: 8 years ago
OMG. It is early here and I have a craving for lobster and prawns.

Ann
cookebook
13 years ago
last modified: 8 years ago
Me too! They all sound yummy.
jakkom
13 years ago
last modified: 8 years ago
Olive oil, minced anchovies, garlic, hot pepper sauce, some coarse-ground black pepper, a squeeze of Meyer lemon - saute the shrimp in all this until cooked, about 3 min. Drain your hot pasta, throw in the sauce and shrimp, add lots of grated Parmesan!
caliloo
13 years ago
last modified: 8 years ago
I've made this one several times and it is really good! It was posted by "SteelMagnolias" originally.

Cajun Shrimp Fettuccine Alfredo
2 lbs. large green shrimp, peeled, rinsed and drained
Cajun/creole seasoning, to taste
1 cup butter, divided
8-oz. package cream cheese, softened
3 c. heavy cream
2 cloves garlic, minced (We like garlic in fairly moderate amounts. If you're wild about it, you'll probably want to use 3 or 4 cloves.)
3/4 cup freshly-grated Parmesan, divided
1 lb. fettucini
Italian parsley, minced (for garnish -- optional but definitely adds to the visual appeal)
Sprinkle shrimp on both sides with c/c seasoning. (How generous you are depends on what you're using and who you're serving, of course. I highly recommend mixing your own spice blend so you can adjust the heat to preference and avoid the icky saltiness of the commercial stuff.) Melt 1/2 cup butter in large skillet over medium heat and saute shrimp, stirring frequently, until just done. Set aside and keep warm.
Boil water for fettuccini; cook according to package directions ... or a lot longer if your kids are like mine and think the true definition of 'al dente' is "raw". :) Drain well.
Melt remaining butter in a second large skillet. Add cream cheese, stirring constantly to melt. Add cream and minced garlic. Simmer gently over low heat, continuing to stir constantly, until sauce thickens somewhat (approx. 6-7 min.)
Stir in about 1/4 c. of Parmesan cheese. Remove from heat, stirring until Parmesan has melted and sauce is smooth.
Toss shrimp with sauce. Spoon over hot fettuccini, sprinkling each portion with additional grated Parmesan and minced parsley.
cookingrvc
Original Author
13 years ago
last modified: 8 years ago
I am actually drooling...
Sue
magothyrivergirl
13 years ago
last modified: 8 years ago
This is a favorite of ours - very impressive to serve to company. Delicious.
For just us, I have used rigatoni or penne - easier.

I made gina's shrimp scampi -lemon linguine last night. I used a rice spaghetti - it was delicious. The rice spaghetti gave it a different taste. (I wanted to try the rice spaghetti)Good idea to add wine and more lemon juice - I will do that next time!

Here is a link that might be useful: SCALLOP & SHRIMP LASAGNA
bbstx
13 years ago
last modified: 8 years ago
This is a bastardized version of a Commander's Palace recipe.

SHRIMP AND ANGEL HAIR PASTA

Serves 4

8 Tblsp (1 stick) butter
2 cloves garlic, minced
1/2 onion diced
1 can original style stewed tomatoes, DRAINED WELL ON PAPER TOWELS
1 tsp Tony Cachere's
1/4 cup bottled clam juice
1 pkg fresh angel hair pasta (in diary case in most stores)
1 to 1 1/2 lbs shrimp, peeled and deveined
1/2 cup dry white wine

Melt half of butter in a large skillet and saute garlic, onions and tomatoes, for a minute or so, stirring gently. Add clam juice and simmer until onions are transparent.

While cooking onions, etc., cook angel hair pasta according to package directions. DO NOT OVERCOOK (this is the voice of experience!). Drain.

Add raw shrimp and wine to onion mixture, and simmer until liquid is almost evaporated. Add cooked angel hair pasta. Toss all together.

Remove pan from heat, add remaining butter, and stir gently until butter is melted and sauce is creamy. Serve immediately.
julier1234
13 years ago
last modified: 8 years ago
Woodie's Festive Shrimp and Gina's linguine are incredible and not difficult.
mustangs81
13 years ago
last modified: 8 years ago
Sue, Thanks for asking for favorites! There are some great recipes here, I'm eager to try some of them.

Shell's is a favorite local restaurant, this recipe is their most sought after.

SHELLS SEAFOOD PASTA
Ingredients:
1 lb. Linguini, cooked and drained
1 oz. Butter
4 oz. Mussel meat
6 oz. Chopped clams
10 oz. Scallops, raw
12 oz. Peeled shrimp, raw
4 oz. Olive oil
4 oz. White wine
8 cloves Garlic, finely chopped
2 dashes Soy Sauce
16 oz. Heavy cream
Salt & pepper to taste

Directions:
1. Cook linguini in salted water with butter until al dente; drain and set aside
2. Combine olive oil, white wine, garlic, soy sauce, and cream in a sauce pan and bring to a boil.
3. Add cooked linguini and drained seafood mix. Sautee, stirring gently, for about 10 minutes, until seafood is done and sauce has creamy consistency. Serve in warm serving dishes with shredded Parmigianino reggiano. Garnish with chopped parsley, if desired.
magic_arizona
13 years ago
last modified: 8 years ago
This is my favorite.

Here is a link that might be useful: Spicey Shrimp And Chicken
foodonastump
13 years ago
last modified: 8 years ago
The recipes on this thread have been tempting and pulling me in every which direction, but out of the blue I got an email from an old friend today and when we got to talking she mentioned a seafood lasagna that I couldn't pass up trying. I made it with shrimp and sea scallop, but when I make it for Christmas dinner (yes, that was very quickly agreed upon!) I'll add lobster meat to the mix.

Consider it T&T and highly recommended.

{{gwi:2097336}}

Here is a link that might be useful: Seafood Lasagna
pkramer60
13 years ago
last modified: 8 years ago
I can vouch for Linda's Greek style shrimp with pasta. It is a big favorite here and made once a month. Divine!
blizlady
13 years ago
last modified: 8 years ago
Oh Sue, your menu looks devine! I think the suggestions sound delish. Would you mind sharing your mom's Italian Shrimp Salad recipe? I make a shrimp pasta salad with Miracle Whip - nothing special - but a new dish would be a nice change! Thanks!
cookingrvc
Original Author
13 years ago
last modified: 8 years ago
More good stuff. Thank you everyone.

Blizlady, Not sure what the origins of this salad is but my beloved Mom made it for as far back as I can remember; I think my my Grandmother made it too.

This is a very basic recipe that highlights the freshness of the ingredients. You may be disappointed to learn that it doesn't call for mayo, but I urge you to give it a try. The flavors are fresh and bright. It is not Christmas Eve without it and everyone looks forward to it.

The measurements are only a guess, it really is done to taste.

Mom's Shrimp Salad
3-4 lbs jumbo boiled shrimp*, cut into 4 pieces crosswise.
4-5 stalks celery, sliced about 1/4" thick (on a slight bias). Cut the wider part of the stalk into two pieces lengthwise before slicing.
2-3 garlic cloves, minced (I used a garlic press)
Juice of 1 - 1 1/2 lemons
Good quality extra virgin olive oil
Kosher salt

Toss shrimp, celery, garlic together.
Add lemon juice and drizzle a few tablespoons olive oil.
Lightly salt,toss.

Serve chilled or room temp.

*I buy the 4lb bags of shrimo at Costco, the ones that are by the fresh fish and sometimes sold at the kiosk. They are already deveined and cleaned; one only has to defrost (I defrost them in cool water) and remove the shells.

To a pot of water I add lemon slices, pepper corns, bayleaf, and any other herb or spice I feel like including (coriander is good too). Once at a boil, I add some salt.

Add shrimp and wait until pot returns to a boil. Check for doneness every so often. Once done, drain in colander and rinse with cold water.

To trim shrimp, remove the 'beard' (its the overcooked flap of overcooked shrimp where the head was), and pull off the strips that looked ragged along each side of the slit. The cats are treated to these scraps.

Sue
caliloo
13 years ago
last modified: 8 years ago
I made Sharon and Ginas Lemon Shrimp with Linguini last night and it was fantastic! I put extra red pepper in mine and the Little gourmand had his the way it is written. Huge nod to this recipe, it is a keeper!

Alexa
cookingrvc
Original Author
13 years ago
last modified: 8 years ago
I made the Lemon Shrimp last night and it was very good. I suspect the 1.5 teaspoons of salt added to the shrimp was not correct as it made the shrimp very salty. Next time I will use 1/2 teaspoon and reduce the lemon by a tablespoon (it's me, not the dish!)

We also added wine as someone else mentioned in the WFD thread. Like I said, it was very good and definitely a keeper. Thanks Gina and Sharon.

Sue
ann_t
13 years ago
last modified: 8 years ago
I made a pasta for dinner the other night using lobster and fresh hot red chili peppers.

Home Cookin Chapter: Recipes From Thibeault's Table

Angel Hair Pasta with Lobster
=============================

2 lobster tails
1 red chili, finely sliced or chopped
2 cloves garlic minced
olive oil
white wine
chicken broth
canned tomatoes or fresh roma tomatoes
parsley
basil
salt
pepper
. Cut Lobster into bite size pieces
(in shell)
Saute red chili and garlic in olive oil. Add the lobster and cook a
couple of minutes. 3 or 4 tomatoes chopped canned or fresh tomatoes.
Add 1/4 cup white wine and 1/4 cup chicken broth. Simmer until lobster
is cooked. Just a couple of minutes. Season with salt and pepper. Add
the cooked, drained angel hair pasta to the pan, add the parsley and
basil and toss to mix. Serves two.
chase_gw
13 years ago
last modified: 8 years ago
Sue, OMG . I'm sorry there is a typo in the directions. The ingredients call for 1/2 tsp of salt but I typed it wrong in the directions....so sorry!
cookingrvc
Original Author
13 years ago
last modified: 8 years ago
Sharon, I knew it! Thought I'd swell up like a tick today, but that wasn't the case. I should have used my judgement. I always seem to doubt that inner voice!

Ann, that looks good!

Sue
foodonastump
13 years ago
last modified: 8 years ago
Ann - Looks great, as always. Simple and elegant; I wouldn't have thought to leave the shells on for something like this. I'm sure they add flavor to the broth, help the lobster cook more gently and add an intersting presentation without being annoying to pick off. [Unlike shrimp tails which do none of the above and annoy me to no end unless the shrimp are meant to be eaten as finger food!]
dixiedog_2007
13 years ago
last modified: 8 years ago
I also have made Gina's/Sharon's/Ina's recipe many times and we really enjoy it. We really like the lemon flavor in it.

Ann your lobster pasta dish looks really good. I saw it on your blog and saved to make for another day.

FOAS, that piece of seafood lasagna looks great. I have always wanted to try that type of lasagna but haven't because I'm scarred of it being dry and spending all that money on seafood. Is it as creamy as your picture shows?
seagrass_gw Cape Cod
13 years ago
last modified: 8 years ago
Here's one I've been making for years:

SCAMPI PRIMAVERA

1 lb. box of spaghetti
3/4 c. olive oil
3 large cloves fresh garlic, minced (approx. 2 Tbsp.)
1/2 teaspoon finely chopped lemon peel
2 carrots, cut into 2-inch thin strips
1 medium zucchini, cut into 2-inch thin strips
1 medium sweet red bell pepper, cut into 2-inch thin strips
1 1/2 lbs medium raw shrimp, cleaned and shells removed
2 tablespoons fresh lemon juice
3/4 tsp. salt
1/8 tsp. pepper
2 tablespoons chopped fresh basil
2 tablespoons chopped flat leaf parsley

Cook spaghetti according to package directions.

Meanwhile in a large skillet, heat olive oil - add garlic and lemon peel - cook about 30 seconds. Add vegetables and shrimp and cook over medium heat until shrimp turns pink, about 3 to 4 minutes. Sprinkle with lemon juice, salt and pepper. Stir in fresh herbs. Spoon over pasta and toss well.

Makes 8 servings.

seagrass
blizlady
13 years ago
last modified: 8 years ago
Thank you Sue and all for the wonderful recipes!

Care to share your favorite shellfish pasta recipe?

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