Seafood pasta with herbed cream sauce is a decadent and delicious dish that is perfect for seafood lovers. This recipe starts with cooking your choice of pasta, such as linguine or fettuccine, in a large pot of boiling salted water until al dente. While the pasta is cooking, prepare the herbed cream sauce by sautéing minced garlic and chopped shallots in a pan with butter until fragrant. Then, add heavy cream, white wine, and a mixture of chopped herbs such as parsley, thyme, and basil, and let the sauce simmer until thickened. Next, add a variety of seafood such as shrimp, scallops, and mussels to the sauce and cook until they are just cooked through. Finally, add the cooked pasta to the pan and toss to coat with the creamy seafood sauce. Garnish with chopped herbs and grated parmesan cheese. This seafood pasta with herbed cream sauce recipe is a perfect choice for a special occasion or a romantic dinner for two. It is creamy, flavorful, and packed with a variety of seafood that adds a unique and delicious touch to this classic pasta dish.
Ingredients:
- Pack of fettuccini Pasta
- 3-5 lobster tails (depending on serving)
- 1 lb of shrimp
- 2 tablespoons olive oil
- 1/2 onion diced
- fresh tarragon
- 2 cloves garlic
- 1/4 cup white wine
- 8 grape tomatoes
- 1 1/2 cups heavy cream
- 1 tablespoon chicken bouillon
- 1 teaspoon red crushed pepper flakes
- Pinch of salt
- Parmesan Cheese, shredded
- Fresh parsley, chopped for garnishing.
Instructions:
- Cook the pasta according to the package.
- Remove lobster meat from the shell, discard the shell. Peel and clean the shrimp under cold running water.
- Cut lobster meat into bite-size pieces. In a bowl, add the lobster meat and shrimp together. Add olive oil, chicken bouillon seasoning, a pinch of salt, and red crushed pepper. Mix together and set aside.
- Heat olive oil in a large skillet, add diced onion and garlic and cook over medium heat until translucent, about 3 minutes.
- Add in shrimp and lobster, cook for about 5 – 6 minutes, or until when the shrimp and lobster meat are cooked completely.
- Cut the grape tomatoes in half and add them to the skillet. Add in fresh Tarragon and stir together.
- Add heavy cream and white wine and bring to boil, then reduce to simmer and add the chicken bouillon cube, stirring until the cube is completely dissolved. Add the pasta into the sauce and stir the sauce with the pasta until the sauce coats it fully.
- Top with fresh chopped parsley and shredded Parmesan cheese.
- Serve and Enjoy. Don’t forget to use the hashtag #DinnerWithTayo.
