SEAFOOD SPAGHETTI

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Seafood Spaghetti image

I made this up from a bunch of recipes that I read - tried to take the best/easiest of them all. I have to say, it turned out great! Very yummy, just like a restaurant. I used thin spaghetti because that's what I had in the pantry, and I think it was the perfect balance to the sauce. I used a sauvignon blanc for the wine - which I thought would be too fruity, but it was just right. You can use whatever shellfish you like - I think it would have been great with some muscles or clams. Just add them when you would add the shrimp.

Provided by WorkingMom2three

Categories     Spaghetti

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb shrimp, uncooked and peeled
1 lb sea scallops
1 lobster, cooked
1 lb thin spaghetti
4 tablespoons olive oil
3 tablespoons butter, cut in chunks
4 garlic cloves, chopped
1/2 cup white wine
1 lemon, juice of
2 tablespoons fresh parsley, chopped
1 tablespoon cornstarch
1/4 teaspoon red pepper flakes, to taste
salt and pepper, to taste

Steps:

  • Buy lobster already cooked from seafood department.
  • Put on water to boil for spaghetti.
  • Peel shrimp, cut scallops into half or fourths - depending on how you like to eat them. Take lobster meat out of shell and chop.
  • Put spaghetti on to cook.
  • Heat olive oil in skillet, add garlic to saute - do not brown.
  • Add shrimp and saute for about 2 min or until starting to turn pink.
  • Add scallops and saute for another 1 or 2 min, keeping heat high, but do not burn.
  • Add wine and lemon juice and stir to combine. Bring to a boil, then reduce heat a little. (med-high - just on the verge of bubbling, but not too hot or you'll overcook the seafood.
  • Add salt and pepper.
  • Add lobster meat and combine.
  • Add red pepper flakes.
  • Add the butter and swirl.
  • Is your pasta done? If so, drain and put into pot to stay warm.
  • Add the parsley flakes.
  • At this point, your sauce may have thickened to your liking. Poor over pasta. If you would like your sauce a bit thicker, sprinkle corn starch over the sauce and stir it in and keep stirring until the sauce thickens a bit. It is still going to be a brothy sauce, but it will thicken. Once thick, turn down heat.
  • If you haven't finished cooking your pasta, do that now, drain, and poor the tall the sauce over the pasta and combine.

Nutrition Facts : Calories 456, Fat 13.6, SaturatedFat 4.1, Cholesterol 158.4, Sodium 311.3, Carbohydrate 43.3, Fiber 0.7, Sugar 0.2, Protein 36.6

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