Roma Creamy Seafood Pasta
COOK TIME: 20 min
SERVES: 4 servings
Ingredients
- 1 pound Roma Spaghetti, Gluten Free
- 1/4 pound Essential Waitrose Unsalted Butter
- 1 whole onion
- 4 pods garlic
- 1 cup Pine Hill Dairy Whole Milk
- 1 cup Sunny Morning Heavy Cream
- 1/4 cup Waitrose Chilean Dry White Wine
- salt
- black pepper
- Lobster (live)
- 1/2 pound shrimp, small
- 1 punnet mushrooms, sliced
- 1 sweet pepper, diced
- To garnish basil
- 1/2 lemon
PREPARATION STEPS
Start the water for the pasta. Cook as per package directions until just shy of al dente (it will be added to the sauce later and will continue to cook). Drain and lightly oil with Waitrose Olive Oil to prevent pasta from sticking together.
Set aside while reserving one cup of the cooking liquid just in case the sauce is too thick.
Melt Essential Waitrose Unsalted Butter in a large sauté pan, sauté onions and garlic, deglaze with Waitrose Chilean Dry White Wine, reduce wine. Add Pine Hill Dairy Whole Milk and Sunny Morning Cream on medium heat, reduce sauce, season with salt and pepper.
In another skillet, fry the sliced mushrooms in olive oil and onions.
Add the shrimp, lemon juice, mushrooms and pasta to the sauce and toss to coat. Add lobster. If using live lobster it should be killed and the tail meat removed, cut up and added to dish after all the other ingredients to prevent over cooking. If using frozen lobster it can be added with the shrimp.
Let it cook for two to three minutes to combine the flavours. If the sauce is too thick, add a little pasta water at a time to loosen the sauce (or cream).
Remove from heat. Serve immediately.
