Seafood Pasta
Ingredients
½ pound fettuccine or similar pasta
1/3 pound fresh, uncooked shrimp
4 bay scallops, seasoned with Creole seasoning
1 lobster tail, approx ½ pound, removed from shell, uncooked and cut into 1 inch pieces
¾ cup white wine
½ cup shallot, minced
2 garlic cloves sliced into rounds
1 Anaheim Chile, sliced into ¼ inch rounds
1 cup plum tomatoes, chopped (usually two plum tomatoes produces 1 cup)
¼ cup chopped green onions
¼ cup chopped basil leaves
4 tablespoons butter
2 Tablespoons olive oil
Parmesan cheese, grated
Add 1 Tablespoon red pepper flakes to make this a dish with bite (The anaheim peppers are not very spicy, they add flavor and texture but not much heat)
To Make...
1. Boil water in a large pan for fettuccine, add pasta when water is ready.
2. In a small sauté pan, warm 2 tablespoons butter and heat to high. Add scallops and cook for 2 minutes per side. Set aside.
3. In a large sauté pan, over medium heat add olive oil. When hot, add the shallots and garlic, season with salt and pepper. Sauté for 1 minute.
4. Add the Chile and sauté for 30 seconds.
5. Add the lobster and sauté for 3 minutes.
6. Add the tomatoes, wine and remaining butter. Bring to a simmer.
7. Add the shrimp; season the dish with salt and pepper. Cover and cook for 2-4 minutes.
8. Add the green onions, scallops, basil and cooked pasta and stir together.
9. Serve, topping with Parmesan cheese.
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