Ingredients for Angelic Shrimp And Lobster
- 2 tablespoons butter
- 2 cloves garlic
- 2 shallots
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 teaspoon ground black pepper
- 1 pinch red pepper flakes
- 1 pound shrimp
- 1/2 pound cooked lobster meat
- 1/2 cup heavy cream
- 1 pound angel hair pasta
- 2 tablespoons fresh parsley
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How to Make Angelic Shrimp And Lobster
- Melt 2 tablespoons of butter in a large sauté pan over medium heat. Add 2 minced cloves of garlic and 2 finely chopped shallots. Sauté for 2 minutes until fragrant.
- Pour in 1/2 cup dry white wine, 1/2 cup chicken broth, 1/4 teaspoon black pepper, and a pinch of red pepper flakes. Bring to a boil over medium-high heat, then reduce heat and simmer until the liquid reduces by about half (approximately 5-7 minutes).
- Add 1 pound of shrimp (peeled and deveined) and cook for 5 minutes, or until pink and opaque.
- Add 1/2 pound of cooked lobster meat (pre-cooked lobster tail works well) and cook for 1-2 minutes, just to heat through.
- Reduce heat to low, stir in 1/2 cup heavy cream, and remove from heat after 1-2 minutes. The sauce should be creamy and slightly thickened.
- Meanwhile, cook 1 pound of pasta (linguine, fettuccine, or your favorite shape) according to package directions.
- Drain the pasta, reserving about 1/2 cup of pasta water.
- Remove the seafood from the sauce and set aside.
- Add the cooked pasta to the sauce and toss to coat. Add a little reserved pasta water if needed to loosen the sauce.
- Place the seafood on top of the pasta, sprinkle with 2 tablespoons of chopped fresh parsley, and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
26g
Fat
71g
Carbs
35g
