If you, like me, are a bit hesitant to sit in a restaurant at the moment it can be disappointing to forgo favorite dishes. I also have found that I don’t always like spending a ton of money on a meal (which is what it turns into if you count drinks, dessert, tip, and tax. Making this at home was really special too. I put on some of my favorite music and ended up sitting outside and enjoying the sunset. This is luxury filled but I think spoiling yourself once in a while is absolutely necessary, and I hope this inspires you!
If there is seafood on the menu, that’s what I order, almost without fail. To be able to make restaurant-quality things in the comfort of my home has just made this quarantine more bearable. Not to mention, that there’s a certain level of pride that comes from knowing how to make fancy dishes! I truly hope this leaves you feeling empowered and proud of yourself! This serves around six (or at least 4 BIG portions). The original recipe was found on oldermommystillyummy.
- 1 pound Linguine pasta
- ⅓ cup butter
- 2 large shallots, finely diced
- 2-3 cloves garlic, finely minced
- 1½ cups whipping cream (35% milkfat)
- ½ cup freshly grated Parmesan cheese
- 2 Tbsp chopped parsley
- 1 can frozen lobster pieces, thawed and broken into pieces (alternately, you could use a cup or so of fresh cooked and cut up lobster meat.) I actually used freshly cooked lobster that I got at my grocery store.
- 12 -15 large scallops, foot removed
- 2 cups frozen, pre-cooked shrimp, thawed (these are fun to have around to snack on anyway.)
- salt and pepper to taste
1. Put a pot of water on to boil and prep all your ingredients ahead of time. This recipe will move pretty fast once you get started.
2. Melt butter in a large frying pan.
3. Add shallots and saute until clear, add garlic and continue cooking for 1 minute then transfer to a bowl.
4. Add more butter if necessary, and cook scallops until lightly browned on both sides (approximately 2-3 minutes per side) Try not to overcook the scallops though, or they will become tough and rubbery.
5. Meanwhile, cook pasta according to package directions, until al dente, drain and reserve ⅛ cup pasta water.
6. Add lobster, shrimp, cream, and shallots/garlic mixture to pan with scallops.
7. Heat over medium/low temperature until cream comes to a low simmer.
8. Add Parmesan cheese, salt, pepper, and parsley to seafood mixture, keep warm.
9. Add cooked linguine and pasta water to seafood mixture, stir and serve immediately.
So there you have it! This goes incredibly well with a glass of white wine. So the next time you want to impress your family, or even just yourself, whip this up and enjoy! If you’d like to be notified of future posts like this or entered into my giveaways, please be sure to SIGN UP HERE. Also, be sure to check out my SHOP. I’m always adding new and cool stuff to it. Lastly, regardless if this recipe worked for you or not, I hope that you still feel proud of yourself for trying something new. -Heather Astaneh