Tonight's Dinner: Shrimp and Lobster in Wine Sauce
Shellfish can be scary, but you don't have to be scared of this delicious pasta dish. It can be as easy or as complicated as you like and it'll be scrumptious every time.
There's always a question of how you should prepare shellfish when you're cooking it with pasta. Should you cook the shrimp? Should you steam the lobster? Do you peel the shellfish first or leave the shells on?
The greatest thing about cooking is you can do whatever you want: you can leave the shells on if you'd like or you can peel them all off first; you can steam them and add them to the pasta; or you could cook them with the pasta. It's all up to you. No matter what you decide, the dish will be delicious and different each time you make it.
Shrimp and Lobster in Wine Sauce
- 1 package linguini
- 1 red bell pepper, chopped
- 1 shallot, chopped
- 3 cloves garlic, chopped
- 2 cups dry white wine, such as chardonnay
- 1 bay leaf
- 4 lobster tails
- 1 pound shrimp, peeled and deveined
- 2 tablespoons butter
- In a large sauté pan, cook bell pepper, shallot, and garlic in 1 tablespoon of olive oil over medium heat until softened.
- Reduce heat to low; add white wine and bay leaf and simmer for 15 minutes.
- Crack lobster tails and add to pot; simmer for 10 to 12 minutes, until red; add shrimp and simmer for another 3 minutes, until pink.
- While seafood cooks, prepare the pasta according to directions on the package.
- Remove seafood and bay leaf to a dish; stir butter into wine sauce until melted.
- Place cooked pasta in large bowl and add shellfish; pour sauce over everything and serve.