Seafood Pasta

Seafood Pasta5

Seafood pasta is what’s cooking in the kitchen tonight! I do apologize for the lapse in recipes. Michael and I once again moved. Thankfully this time, we will be staying put for a while. Which means, more and more recipes.

This week, we have Michael’s best friend, Nikolay in town to visit. Nik had made a request for me to make my infamous lobster mac and cheese (if you want to make the lobster mac, it’s in the recipes tab). Since there was a huge assortment of seafood at our local grocery store, I decided instead to make a seafood pasta. For the seafood, we chose to get lobster tails, shrimp, and scallops. You can always use whatever types of seafood you would like. The flavors of this dish were incredible. It even tasted so much better the next day. There you have it, some delicious seafood pasta.

Ingredients:

  • 1 Pound of Linguine
  • 2 Lobster tails
  • 1/2 Pound of shrimp
  • 1/2 Pound of scallops
  • 1/4 Cup of Extra Virgin Olive Oil
  • 3-4 Tbsp of garlic
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 4 Tbsp Italian parsley
  • 1 Tbsp red chili flakes (use as much or as little)
  • 1 Cup of Parmesan cheese

Serving size: 3-4 people    Prep time: 20 minutes    Cook time: 30 minutes

Directions:

In a large pot, boil water. Once water is boiling, dash 1/2 teaspoon of salt. Then place pasta into pot. Cook pasta between seven to nine minutes, or until al dente. Once pasta is cooked, drain and set aside. To stop pasta from cooking, run cold water over pasta in a colander.

While pasta is cooking, begin to peel your shrimp and de-shell lobster and set to the side.

In a deep dish pan, heat olive oil. Once olive oil is hot, begin to saute garlic for one minute. Then place seafood into pan to also saute. Add salt and pepper to seafood and mix all together. Then add three tablespoons of Italian parsley and red chili flakes. Add to whatever is desired on heat when it comes to the chili flakes. Once seafood is coated, add cooked pasta into pan. Coat all of the pasta with olive oil sauce. Once pasta is coated, add Parmesan cheese into pasta dish. Once everything is mixed together, begin to plate. Once plated, add an additional garnish of Italian parsley and Parmesan cheese.

Seafood Pasta1Seafood Pasta2Seafood Pasta3Seafood Pasta4

Lobster Mac and Cheese

lobstermac8

It’s Valentine’s Day, the day of love. To us, we celebrate love on a daily basis. Even on the days where we can’t seem see things eye to eye, we still celebrate it every day.  I am lucky and proud of the fact that Michael and I love each other through our many strengths and craziness.

So this year for Valentine’s Day, we opted to stay in for dinner and cook lobster mac and cheese. I was walking around the store on Sunday thinking about what we should make. I walked by the meat and seafood department and saw that lobster tails were on sale. That was when a light bulb turned on in my head and I thought to make lobster mac and cheese. This is a relatively easy recipe adapted from my cooking idol and inspiration, Ree Drummond, aka The Pioneer Woman. I paired this mac and cheese with sauteed broccoli. You can always have mac and cheese on its own, as a side dish with steak, or with a side salad too. So here you have it, lobster mac and cheese. Hope you all have a wonderful Valentine’s Day!

Serving size: 4-6 people    Prep time: 10-15 minutes    Cook time: 50 minutes.

Ingredients:

  • 2 Cups Macaroni
  • 6 Tbsp Butter
  • 2 Lobster tails
  • 1/4 Cup flour
  • 2 Cups milk
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 1/2 Cup grated Parmesan
  • 3/4 Cup Cheddar
  • 4 Ounces Goat Cheese
  • 1/4 Cup Parsley

Directions:

Bring a large pot of water to a boil. Cook your macaroni until it is very firm. Drain and set aside.

Preheat oven to 35o° F. Butter a 9×13 inch pan.

Using a pair of scissors, cut down the middle of the bottom of the lobster tails in order to remove the shell. Take care to not cut into the meat.  In a large skillet, melt 2 tablespoons of butter. When butter starts to brown, place both lobster tails in and begin to stir for one minute. Remove lobster tails and set aside.  Allow for the tails to cool, and then chop into chunks.

Add remaining 4 tablespoons of butter to the same skillet. Put in flour and whisk to combine. This will create a roux. Let your roux cook for about a minute; make sure to whisk constantly. Pour in milk, continuously whisking, then cook sauce until thick and bubbly. Next, add your salt and pepper. Add Parmesan, cheddar, goat cheese and stir until melted. Once melted, add lobster chunks and cooked macaroni. Sprinkle in parsley.

Pour mac and cheese into buttered pan and top with extra cheddar. Bake for about 25-30 minutes, or until a slight crust has formed and the cheese is nice and bubbly.

lobstermac1lobstermac2lobstermac3lobstermac4lobstermac5lobstermac6lobstermac12lobstermac11lobstermac10lobstermac9lobstermac7