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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
2 Tbsp Olive Oil
Salt and Pepper to taste
1/2 pound of Shrimp, shells removed, medium size
Lobster Tails (2 tails; 5-6 oz weight each)
1/4 pound of Mushrooms, sliced
2 Tbsp Green Onions, sliced thin
1 1/2 cups of Brandy Cream Sauce (see recipe below)
1/2 pound of Your Favorite Pasta, cooked
1 Tbsp Fresh Parsley, finely chopped
Prepare Brandy Cream Sauce (see recipe below).
Cook pasta in boiling salted water according to the directions on the package; drain and rinse with cold water to stop the cooking; set aside.
Cut the lobster tails in half with kitchen shears and remove the meat from the shell (save the shells for the sauce recipe below); cut the lobster meat into 1/2 pieces.
Season the shrimp and lobster with the salt and pepper while you heat a large skillet over high heat. When the skillet is hot, add the oil, mushrooms, shrimp and lobster then saute and stir until the lobster and shrimp turn opaque (2-3 minutes). Reduce heat to medium and add the brandy cream sauce and green onions; bring to a boil while continuing to stir to prevent scorching the sauce.
Add the cooked pasta and continue to heat and stir to thoroughly heat the pasta (add a little extra cream or milk if the sauce becomes too thick while heating the pasta). Serve Hot with a sprinkling of fresh chopped parsley
Brandy Cream Sauce
1/4 cup of white wine
4 threads of saffron
1 tsp basil, dried
1/2 tsp thyme, dried
shells from lobster (see pasta recipe)
1 cup heavy cream
1/2 cup of chicken broth
1 1/4 tsp cornstarch
2 tsp water, cool tap
2 tbsp brandy
Salt and white pepper too taste
Combine the cornstarch and cold water in a small cup and set aside.
In a 1 quart sauce pan combine the wine, saffron, basil, thyme and lobster shells; bring to a boil and simmer until reduced by half. Add the chicken broth and heavy cream and return to a boil over medium heat.
Slowly whisk in the cornstarch and water mixture then reduce the heat to low and simmer for 2-3 minutes. Adjust seasoning to taste with salt and white pepper.
Remove from heat and stir in the brandy, then strain out the shells with a fine mesh strainer.
Note: If you are peeling your own shrimp for this dish, increase the amount you purchase to 10 oz weight. Also, to create an even richer flavor you can add the shrimp shells in addition to the lobster shells in step 2 above.
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SEAFOOD PASTA IN BRANDY CREAM SAUCE
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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
2 Tbsp Olive Oil
Salt and Pepper to taste
1/2 pound of Shrimp, shells removed, medium size
Lobster Tails (2 tails; 5-6 oz weight each)
1/4 pound of Mushrooms, sliced
2 Tbsp Green Onions, sliced thin
1 1/2 cups of Brandy Cream Sauce (see recipe below)
1/2 pound of Your Favorite Pasta, cooked
1 Tbsp Fresh Parsley, finely chopped
Prepare Brandy Cream Sauce (see recipe below).
Cook pasta in boiling salted water according to the directions on the package; drain and rinse with cold water to stop the cooking; set aside.
Cut the lobster tails in half with kitchen shears and remove the meat from the shell (save the shells for the sauce recipe below); cut the lobster meat into 1/2 pieces.
Season the shrimp and lobster with the salt and pepper while you heat a large skillet over high heat. When the skillet is hot, add the oil, mushrooms, shrimp and lobster then saute and stir until the lobster and shrimp turn opaque (2-3 minutes). Reduce heat to medium and add the brandy cream sauce and green onions; bring to a boil while continuing to stir to prevent scorching the sauce.
Add the cooked pasta and continue to heat and stir to thoroughly heat the pasta (add a little extra cream or milk if the sauce becomes too thick while heating the pasta). Serve Hot with a sprinkling of fresh chopped parsley
Brandy Cream Sauce
1/4 cup of white wine
4 threads of saffron
1 tsp basil, dried
1/2 tsp thyme, dried
shells from lobster (see pasta recipe)
1 cup heavy cream
1/2 cup of chicken broth
1 1/4 tsp cornstarch
2 tsp water, cool tap
2 tbsp brandy
Salt and white pepper too taste
Combine the cornstarch and cold water in a small cup and set aside.
In a 1 quart sauce pan combine the wine, saffron, basil, thyme and lobster shells; bring to a boil and simmer until reduced by half. Add the chicken broth and heavy cream and return to a boil over medium heat.
Slowly whisk in the cornstarch and water mixture then reduce the heat to low and simmer for 2-3 minutes. Adjust seasoning to taste with salt and white pepper.
Remove from heat and stir in the brandy, then strain out the shells with a fine mesh strainer.
Note: If you are peeling your own shrimp for this dish, increase the amount you purchase to 10 oz weight. Also, to create an even richer flavor you can add the shrimp shells in addition to the lobster shells in step 2 above.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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