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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (570g) Recipe makes 4 servings |
||
| Calories 987 | ||
| Calories from Fat 256 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.5g | 43% | |
| Saturated Fat 14.4g | 71% | |
| Monounsaturated Fat 7.0g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 365mg | 121% | |
| Sodium 980mg | 40% | |
| Potassium 1524mg | 43% | |
| Total Carbohydrate 106.9g | 35% | |
| Dietary Fiber 10.6g | 42% | |
| Sugars 5.5g | ||
| Protein 68.2g | 136% | |
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Angelic Shrimp and Lobster
By: Kim127
May 23, 2003
Really good with a glass of nice light white wine!
SERVES 4 -6
Ingredients
- 3 tablespoons butter
- 3 garlic cloves, chopped
- 2 shallots, finely chopped
- 1 cup white wine
- 1 cup chicken broth
- ground black pepper (to taste)
- 1 dash red pepper flakes
- 1 lb shrimp, peeled and deveined (medium to large)
- 1 lb cooked lobster meat, chopped
- 1 cup light cream
- 1 lb angel hair pasta
- 1/4 cup chopped fresh parsley
Directions
1
In a large saute pan over medium heat, melt butter and saute garlic and shallots for 2 minutes.2
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.3
Add shrimp and cook about 5 minutes until opaque.4
Add lobster just to heat through.5
Reduce heat to simmer, add cream and turn off heat after 1-2 minutes.6
Meanwhile, cook pasta according to package directions.7
Drain.8
Remove seafood from sauce and set aside.9
Toss pasta with sauce.10
Place seafood on top of pasta, sprinkle with parsley and serve.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Seafood > Shellfish > Lobster
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 60 mins
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: keeney
On Mar 7, 2009
Excellent dish. Took advice of another reviewer and added mushrooms. After reading the numerous reviews regarding the thinness of the sauce, I decided to reduce the wine and chicken broth to half which gave it a richer flavor, took out the lobster and shrimp when done, then added whipping cream and reduced the sauce by half again before putting the fish back in to reheat. Resulted in a perfect consistency. I left the fish in the sauce and just spooned it over the pasta, as I was using black squid ink pasta and wanted the contrast. Thanks for making our TGIF dinner a memorable one.
From: JackieOhNo!
On Feb 23, 2009
This had a very mild, delicate flavor (even though there is a significant amount of garlic and some red pepper). I, too, found the sauce too thin. It ended up sitting at the bottom of the pasta bowl, even though I had tossed it well. If the sauce was only thicker and clung to the pasta, I definitely would have given 5 stars. It is something I would like to play with, though!
From: twissis
On Jul 4, 2007
I made a half recipe of this dish for just 2 of us, but used a full lb of lobster & no shrimp. We're very lucky we can get lobster here for a fraction of what we would pay in the US & I had a bag of the langostino variety tails. I added some Old Bay + mushrooms to this & served it w/a crusty baguette & garlic butter. As another reviewer said, the sauce was thin, but did thicken a bit when allowed to cool slightly. This will be repeated & I will prob reduce the amt of wine & broth, but leave the cream the same to help correct for this. All that said, short of eating a tail w/herbed lemon butter, this is 1 of the best lobster dishes we have had. Thx for sharing the recipe w/us.
From: Hey Jude
On Jan 3, 2004
Wonderful! Quick, easy and delicious. My lobster was raw so I added it a couple of minutes after the shrimp. I agree that scallops would go well in this and I'll do that next time. My family loved this dish, as did I. Thanks Kim, this is going in my permanent file!
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