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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fettuccine with Lobster and Shrimp in a Shallot Wine Sauce Recipe

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This recipe for Fettuccine with Lobster and Shrimp in a Shallot Wine Sauce is from The Sikes Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lobster tails, steamed
1/2 cup butter
4 large shallots or 1 small sweet onion, diced
2 garlic cloves, minced
1 cup of dry white wine
3 tablespoons of fresh lemon juice
1 1/2 pounds peeled and deveined cooked shrimp
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
12 ounces of uncooked fettuccine
1/2 cup fresh spinach
1/4 cup fresh parsley, chopped
3/4 cup freshly grated Parmesan cheese
Directions:
Directions:
Cut shell of each lobster tail lengthwise on top and underside. Pry open tail segments. Remove meat and cut in bite-size pieces.; set aside.

Melt butter in a large skillet over medium high heat. Add shallots and garlic; saute until tender. Add wine and cook for 3 minutes. Stir in lemon juice; reduce heat and simmer 1 minute. Remove from heat. Add lobster and shrimp to wine sauce; stir in salt and pepper. Add spinach And cook over low heat until seafood is hot and spinach is wilted, stirring often.

Cook pasta according to package directions. Drain and return to hot pan. Stir in seafood mixture and fresh parsley. Toss well. Sprinkle with Parmesan cheese.

 

 

 

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