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.
- 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
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.