Prep 15 mins
Cook 30 mins
Really good with a glass of nice light white wine!
- 44.37 ml butter
- 3 garlic cloves, chopped
- 2 shallots, finely chopped
- 236.59 ml white wine
- 236.59 ml chicken broth
- ground black pepper (to taste)
- 0.25 ml red pepper flakes
- 453.59 g shrimp, peeled and deveined (medium to large)
- 453.59 g cooked lobster meat, chopped
- 236.59 ml light cream
- 453.59 g angel hair pasta
- 59.14 ml chopped fresh parsley
- In a large saute pan over medium heat, melt butter and saute garlic and shallots for 2 minutes.
- Add wine, chicken broth, black pepper, and red pepper flakes and bring to a boil over medium-high heat until the liquid starts to reduce.
- Add shrimp and cook about 5 minutes until opaque.
- Add lobster just to heat through.
- Reduce heat to simmer, add cream and turn off heat after 1-2 minutes.
- Meanwhile, cook pasta according to package directions.
- Remove seafood from sauce and set aside.
- Toss pasta with sauce.
- Place seafood on top of pasta, sprinkle with parsley and serve.
Wonderful dish. I only used 1/4 cup of white wine and a dash of ground red pepper instead of red pepper flakes. I did not add the cream. It had a nice light flavor with just a hint of a sting to it, delicious. I used imitation crab as lobster is very expensive where I am but I bet it would have been even better with real lobster. I also thickened it with cornstarch. A keeper for sure but next time I think I'll just use shrimp.
this is really quick and simple to prepare and tastes wonderful! i also used half a pound of sea scallops in addition to the shrimp and lobster tails. this is a keeper!
We made this for dinner last night and found it easy and tasty. As others have said, the taste is really mild and we did not even notice the lobster that much (for the price, DH said we could have gotten away with all shrimp). I would add more garlic and red pepper next time. I had the same problem with thin sauce, though we cooked longer and it seemed to thicken up a bit. I topped with Parmesan cheese.