SPICY LOBSTER & SHRIMP PASTA
This simple recipe will be on your table more often than you think.
Provided by Monika Rosales
Categories Seafood
Time 30m
Number Of Ingredients 11
Steps:
- 1. In a large pot of boiling water, cook the pasta al dente
- 2. In a large skillet pan, olive oil,grape tomatoes, garlic on low....meanwhile chop the lobster meat into bite size pieces, put in....add in the cooked pasta and red pepper flakes..then the shrimp, raw and butter gently combine everything...cover and cook about 10 mins until shrimp turns pink....then stir everything and serve with parmesan cheese and parsley.
SPICY LOBSTER PASTA
This dish is a little fiddly, but it is well worth the effort, and much of the prep can be done ahead. The sauce is rich with the essence of lobster, balanced with a good kick of hot pepper. It needs a good chewy pasta like bucatini or thick spaghetti.
Provided by David Tanis
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Steam or boil lobsters for 6 minutes. Cool to room temperature under running water. Separate claws and tails from lobster heads. Remove tail meat from shell. Pull away black vein and discard, then cut meat into 1/2-inch slices and set aside. Crack claws with mallet, without removing meat, and set aside.
- With a large knife, split lobster heads in half lengthwise. Remove and discard stomach sacks located just behind eyes (remove green tomalley also if you wish) and roughly chop tail shell. Heat butter in a wide saucepan or skillet over medium high heat. Add heads and shells, with any collected juices, and sauté for about 1 minute. Add carrot, celery, bay leaf and thyme and cook, stirring, for 1 minute more. Add 3 cups water and simmer rapidly for about 10 minutes to reduce by half. Strain, discarding shells, herbs and vegetables. You should yield 1 1/2 cups rich lobster broth.
- Wipe pan with paper towel and return to stovetop over medium-high heat. Warm the olive oil, then add diced onion, garlic and hot pepper flakes. Season generously with salt and pepper. Cook, stirring, until onions are completely soft, about 10 to 15 minutes. Take care not to let onion mixture brown.
- Add wine and simmer rapidly for 2 minutes, then add tomato purée and lobster broth. Simmer for 5 minutes, then add cream and simmer until sauce has thickened somewhat, about 5 minutes more. Turn off heat and adjust seasoning (it should be spicy). You can prepare up to this point several hours in advance.
- Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente. Reheat sauce, add cracked lobster claws and simmer for 2 minutes. Add sliced lobster meat and cook for a minute or less, until just heated through. Mix parsley and lemon zest together. Drain pasta and add to sauce, tossing to coat noodles and distribute lobster meat, then transfer to a warm bowl or platter. Arrange one claw on top of each serving and sprinkle with parsley mixture.
Nutrition Facts : @context http, Calories 984, UnsaturatedFat 14 grams, Carbohydrate 101 grams, Fat 28 grams, Fiber 8 grams, Protein 75 grams, SaturatedFat 12 grams, Sodium 1705 milligrams, Sugar 11 grams, TransFat 0 grams
SPICY LOBSTER PASTA
There's something special about lobster you've prepared yourself, but if cooking one on a weeknight isn't your speed, buy cooked lobster or shrimp instead.
Categories Pasta Tomato Lobster Summer Bon Appétit
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid (the secret to silky sauce).
- Meanwhile, heat oil and butter in a large skillet over medium-high heat. Cook shallot and red pepper flakes, stirring often, until shallot is softened, about 2 minutes. Add tomatoes and cook, stirring often, until tomatoes are soft and juicy, 5-8 minutes.
- Add lobster meat to skillet and toss to coat. Add pasta and 1/2 cup reserved pasta cooking liquid; season with salt and pepper.
- Cook, tossing constantly and adding more reserved pasta cooking liquid as needed, until sauce thickens and coats pasta, about 2 minutes.
- Serve pasta topped with lemon zest, with lemon wedges alongside for squeezing over.
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.
LOBSTER, SHRIMP AND ANDOUILLE SAUSAGE OVER PASTA
Steps:
- Cook the pasta in a large pot of boiling, salted water according to package directions until it is al dente.
- While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the mushrooms, onion, garlic, herbes de Provence, salt, to taste, and cook until softened, about 3 to 4 minutes. Add the lobster, shrimp, and sausage, reduce the heat to low, and cook until the shrimp turn pink, about 2 to 3 minutes. Add the white wine and tomatoes and cook over medium-high heat for 3 minutes. Add the basil and cream and cook on high heat for 3 to 4 minutes. Stir in the pasta, taste and adjust seasoning. Serve in large pasta bowls.
SPICY SHRIMP AND LOBSTER LINGUINE
Don't know where this came from. Clipped it from a magazine years ago, and it's delicious and easy. I usually double the shrimp and skip the lobster, but I'm posting it as is.
Provided by Chef MB
Categories Spaghetti
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a very large nonstick skilled over medium heat, then add onions and garlic. Saute 10 minutes until golden.
- Add tomatoes, wine, spices; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes or till flavors are blended and sauce is slightly thickened.
- Cut lobster into 1/2" pieces. Add lobster and shrimp to sauce and simmer, uncovered, 5 minutes until just opaque.
- Cook linguine, drain and place in a large serving bowl. Toss at once with sauce and sprinkle with parsley.
Nutrition Facts : Calories 416.3, Fat 5.4, SaturatedFat 0.9, Cholesterol 141.7, Sodium 386.5, Carbohydrate 56.7, Fiber 4.4, Sugar 7.2, Protein 32.6
RED LOBSTER SHRIMP PASTA
This is a copycat recipe, but it's delicious. I used a pinot grigio wine but you could substitute chicken broth if you didn't want to use alcohol.
Provided by KitKat54
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
- Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.
- Add clam juice (or chicken broth) and bring to a boil.
- Add wine; cook over medium high heat for three (3) minutes, stirring constantly.
- Reduce heat to low; add cream, stirring constantly.
- Add cheese, stirring until smooth. Cook until thickened.
- Add shrimp back in to sauce. Heat thoroughly.
- Add remaining ingredients except pasta.
- Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.
- Serve with additional grated parmesan cheese.
SPICY SHRIMP AND PASTA
I found the original recipe in an old (1990's) Southern Living Magazine. I changed a few things and tweeked a few things, and came up with this recipe. Hubby and I love it. I serve it hot, right out of the electric skillet with some crispy garlic bread.
Provided by LilLizaJane
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook linguine according to package directions; keep warm.
- Peel and devein shrimp; set aside.
- Melt butter in a large electric skillet set on medium temperature.
- Add onions and garlic to skillet; saute until tender.
- Stir in cajun or creole seasoning; cook, stirring constantly for 1 minute.
- Stir in shrimp and saute until barely pink.
- Add heavy cream; reduce heat to medium low, and simmer for 3 minutes, stirring often.
- Stir in linguine, parmesan cheese, and crushed red pepper, cook mixture, stirring gently, until thoroughly heated.
- Stir in parsley; serve immediately.
LOBSTER, SHRIMP AND SCALLOP PASTA
Supposibly this recipe came from Red Lobster. I just know that when I made it there was nothing left and everyone wanted more.
Provided by Shon Marie
Categories < 60 Mins
Time 40m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 16
Steps:
- Saute all seafood in 2 oz butter until half cooked, remove and set aside.
- Saute vegetalbes and garlic in remaining 2 oz butter for 5 minutes.
- Add white wine, cook for 2 more minutes, add chicken stock, salt & pepper, simmer for 5 minutes.
- Mix lemon juice and cornstarch and blend into chicken stock.
- Return seafood to pan.
- Simmer 5 minutes.
- Add chopped parsley and serve over noodles.
GARLICKY SHRIMP & LOBSTER PASTA
Came up with this one a few summers ago when I wanted to impress a newly acquired "beau". He loved it, I hated him ....I dumped him but kept the recipe. Creamy & cheesy, this one isn't low in calories but it is pretty quick. Basically an Alfredo recipe but really garlic-ed up. I've also made this w/crayfish once & it was just as good.
Provided by bellisima
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet slowly melt the butter over medium-high heat.
- While it's melting add the olive oil (this should keep it from burning).
- Butter/oil should be bubbly but not browned.
- Brown the garlic in the butter/olive oil, tossing to keep color even.
- Be careful not to burn.
- Lower heat slightly and add the heavy cream& nutmeg.
- Stir, scraping bottom of the pan.
- Simmer for 3 minutes, stirring OFTEN.
- Once the cream has been incorporated thoroughly, add the cheese a little bit at a time.
- Before adding more cheese, make sure the last bit has melted into the cream mixture.
- Add the shrimp& lobster.
- This should cook fairly quickly.
- Salt& pepper to taste& toss w/cooked pasta& chopped basil.
- Excellent in the summer served with May Wine or any slightly sweet white wine.
- Also great with Peach Iced tea.
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- If you’re feeling a little experimentative, it’s fun to make your own lobster stock. It’s easy and quick to make and takes the pasta from spectacular to over the top heavenly. Feel free to buy lobster stock or cook it in regular water if it’s more than you have time for today.
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