Angelic Shrimp and Lobster

"Really good with a glass of nice light white wine!"
 
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photo by Catnip46 photo by Catnip46
photo by Catnip46
photo by JCC4329 photo by JCC4329
photo by Sageca photo by Sageca
photo by Julie Bs Hive photo by Julie Bs Hive
Ready In:
45mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • 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.
  • Drain.
  • Remove seafood from sauce and set aside.
  • Toss pasta with sauce.
  • Place seafood on top of pasta, sprinkle with parsley and serve.

Questions & Replies

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Reviews

  1. Catnip46
    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.
     
  2. chia2160
    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!
     
  3. Dr. Jenny
    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.
     
  4. karen in tbay
    I agree with alot of the other reviews....wonderful, quick, simple,,,,WOW. I also added some scallops and reduced the sauce . Might add some more red pepper and more garlic next time but definitely would make again
     
  5. Katanashrp
    Very flavorful dish, but my sauce didn't stick to the pasta either. I even added some starchy water from the pasta, and some Parmesan cheese but it still didn't thicken up. I think I'm going to make it again but I will add some flour to it and see what happens. This recipe is definitely worth doctoring with because it doesn't overpower the seafood, yet it adds a wonderful subtle flavor. Thank you.
     
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Tweaks

  1. Catnip46
    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.
     

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