SPICY LOBSTER PASTA
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the chile flakes, garlic, Fresno chile and onions and cook until the onions are tender and fragrant, 5 to 7 minutes. Add the white wine and bring to a low simmer. Stir in the tomatoes, salt and pepper. Reduce the heat to low, cover and simmer until reduced slightly, 35 to 40 minutes.
- Bring a large pot of water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1/2 cup pasta water, then drain the pasta and keep warm.
- Add the lobster tails to the sauce, cover and cook for about 5 minutes (they will not be cooked through at this point). Remove the lobster to a cutting board and carefully use a knife to split open the tails on the backside. Remove the meat and coarsely chop.
- Add the lobster meat back to the sauce along with a few tablespoons of the pasta water and the spaghetti. Toss to coat, adding more pasta water if the sauce is too dry. Toss in the parsley and mint. Drizzle with a good-quality extra-virgin olive oil, if desired. Serve immediately.
CAJUN LOBSTER PASTA
Make and share this Cajun Lobster Pasta recipe from Food.com.
Provided by Mommie Cooks
Categories Lobster
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook up your bacon in a small frying pan over medium heat. Remove the bacon and drain off the fat, reserving about a tablespoon.
- To the pan add in your garlic and pepper. Cook it up on medium heat for about two to three minutes.
- Add in the green onions. Let cook for an additional minute.
- Chop up your bacon and add it to the pan along with the broth.
- Now add in your spices; the cajun, old bay, onion powder, garlic powder, lemon pepper, oregano, and pepper.
- Allow the mixture to heat back up and then turn your heat down to medium low. Add in your lobster and allow it about three to five minutes to heat up completely.
- Last up, add in your cream.
- Serve your finished lobster over fresh cooked pasta with a few pinches of parmesan cheese and a sprinkle of chopped green onions over the top.
Nutrition Facts : Calories 122.2, Fat 6.1, SaturatedFat 3.1, Cholesterol 112.5, Sodium 435.9, Carbohydrate 2.8, Fiber 0.6, Sugar 0.8, Protein 13.7
CAJUN SEAFOOD PASTA
This recipe is a hot one, but delicious! If you are weak of tongue, then divide the amounts of peppers in half. Better to add more than spoil your creation! Bay scallops are preferred, but the larger sea scallops can be used if they are cut in half. This dish can also be placed in a casserole dish and placed under the broiler until top turns golden brown!
Provided by Star Pooley
Categories Seafood Shellfish Scallops
Yield 6
Number Of Ingredients 14
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
- Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
- Drain pasta. Serve sauce over noodles.
Nutrition Facts : Calories 695 calories, Carbohydrate 62.2 g, Cholesterol 192.8 mg, Fat 36.7 g, Fiber 3.8 g, Protein 31.5 g, SaturatedFat 21.6 g, Sodium 1054.1 mg, Sugar 3.3 g
CAJUN LOBSTER
Steps:
- Preheat oven to 375 degrees F.
- Melt butter in a large skillet over medium heat. Add onions and garlic and saute until tender. Add lobster and all seasonings except brandy and cook for about 3 minutes. Transfer lobster to a baking dish (or if you are using an oven-safe skillet, place it in the oven) and roast for about 8 minutes. Remove baking dish or skillet from heat, add brandy, and return to oven for 2 more minutes. To serve, return lobster mixture to the lobster shell, and arrange attractively.
CAJUN FETTUCCINE ALFREDO WITH ANDOUILLE
Spice up classic fettuccine alfredo by adding bold Cajun seasonings and andouille sausage. This comforting meal comes together fast enough to enjoy on a busy weeknight, but is impressive enough to serve guests.
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
- While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 3 minutes. Add the scallions, celery, bell pepper, and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the cream and simmer until slightly thickened, about 1 minute.
- Once the pasta is cooked, transfer it directly from the boiling water into the cream sauce using tongs or a pasta fork. Sprinkle the pasta with the Parmesan and toss to combine. Add a splash of the starchy pasta water to help the sauce thicken and coat the pasta. Top with chopped parsley and serve with additional Parmesan.
RED LOBSTER CAJUN CHICKEN PASTA
Make and share this Red Lobster Cajun Chicken Pasta recipe from Food.com.
Provided by byZula
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken an Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.
- In a large skillet over medium heat, saute.
- chicken in butter until almost tender, about 5 to 7 minutes.
- Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heat through. Sprinkle Parmesan cheese if desired. Adjust the Cajun seasoning if you like it spicier.
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LOBSTER PASTA RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (50)Author Amiel StanekServings 4Estimated Reading Time 7 mins
- Fill a large pot with a tight-fitting lid with 2" of cold water. Generously season with salt and bring to a boil. Add lobsters to pot, cover, and steam until shells are bright red, about 8 minutes. (Better to slightly undercook the lobsters since you will be reheating the meat before serving.) Transfer lobsters to a large rimmed baking sheet and let sit until cool enough to handle.
- Break down those lobsters! (Never picked lobster meat before? That’s what YouTube is for!) Cut or tear off small legs and eat them (they make for a great snack). Remove tail meat, cut tail meat in half lengthwise, and cut each half into bite-size pieces; transfer to a medium bowl. Remove meat from knuckles and claws, doing your best to keep the meat as intact as possible (it’s nice to have a whole claw for each person); add knuckle and claw meat to bowl with tail meat and chill until ready to serve.
- With a sturdy knife, hack carapace and shells into 1" pieces and transfer to a large Dutch oven or pot. Add onion, celery, garlic, basil, cream, and red pepper flakes. Bring to a boil, then reduce heat to medium and simmer, uncovered and stirring occasionally, until cream is reduced by half, about 45 minutes.
- Strain lobster cream through a fine-mesh sieve into a medium bowl, pressing on solids to get as much liquid out as possible; discard solids. (If cream isn’t reduced to about 2 cups, don’t sweat it—you can always reduce it a bit more before adding the pasta.)
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- To make the roux, melt butter with oil in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste and cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes.
- Add the onion, green pepper, celery, and garlic and cook over low heat until the vegetables are limp, about 5 minutes.
- Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add clam juice, chicken broth, tomatoes with their juice and salt to taste. Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until mixture thickens.
- Add lobster meat and cook for 3-5 minutes careful not to overcook. Remove from heat and add the 4 tablespoons reserved butter and stir to melt. Garnish with the green onions, parsley and serve over steamed rice.
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