Ready in 20 minutes
This is a pasta dish that is easily adaptable to any shellfish, or any fish for that matter. It has a light sauce that perfectly compliments the fish, while letting the fish shine as the star of the show.
It's an original recipe that was created in collaboration with my friend, Sarah, over instant messaging, when I was contemplating another recipe entirely. With her input, this was the final result. I hope you'll try it.
"I'm soo looking forward to making this, langustines instead of lobster....to be continued.."- Crettenberger
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Remove the shellfish from shells, cube meat.
In a skillet, melt butter. Add shallot and garlic, saute for 2 minutes. Add tomatoes and artichokes, salt and pepper.
While this is cooking, start your pasta water, whatever pasta you choose.
Add sherry to skillet.
When your pasta is about done, add the lobster, crab and scallions to the skillet. Remove from heat after about 3 or 4 minutes and add heated cream.
Pour over drained pasta. Serve immediately.
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Crettenberger 2 years agoI'm soo looking forward to making this, langustines instead of lobster....to be continued..
Mrelston 2 years agoI'm trying that next. Looks delicious!!!!
psbegley 4 years agoWhen I first made this dish, I used only 1 cup of tomatoes. I think the addition of the second cup really aided the flavor and visual appeal of the dish. [I posted this recipe.]