Red Lobster Shrimp Pasta Recipes

Steps:

• Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender. Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan. Add clam juice (or chicken broth) and bring to a boil. Add wine; cook over medium high heat for 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Add cheese, cream cheese, stirring until smooth. Cook until thickened. Add shrimp back in to sauce. Heat thoroughly. Add remaining ingredients except pasta. Put pasta in a large bowl and pour sauce over pasta; toss gently to coat. Serve with additional grated parmesan cheese.

Steps:

• Prepare Brandy Cream Sauce (see recipe below). Cook pasta in boiling salted water according to the directions on the package; drain and rinse with cold water to stop the cooking; set aside. Cut the lobster tails in half with kitchen shears and remove the meat from the shell (save the shells for the sauce recipe below); cut the lobster meat into ½ pieces. Season the shrimp and lobster with the salt and pepper while you heat a large skillet over high heat. When the skillet is hot, add the oil, mushrooms, shrimp and lobster then sautè and stir until the lobster and shrimp turn opaque (2-3 minutes). Reduce heat to medium and add the brandy cream sauce and green onions; bring to a boil while continuing to stir to prevent scorching the sauce. Add the cooked pasta and continue to heat and stir to thoroughly heat the pasta (add a little extra cream or milk if the sauce becomes too thick while heating the pasta). Serve Hot with a sprinkling of fresh chopped parsley. *Brandy Cream Sauce* ¼ cup of White Wine 4 threads of Saffron 1 tsp Basil, Dried ½ tsp Thyme, Dried Shells from lobster (see pasta recipe) 1 cup Heavy Cream ½ cup of Chicken Broth 1 ¼ tsp Cornstarch 2 tsp Water, cool tap 2 Tbsp Brandy Salt and White Pepper to taste PREPARATION: Combine the cornstarch and cold water in a small cup and set aside. In a 1 quart sauce pan combine the wine, saffron, basil, thyme and lobster shells; bring to a boil and simmer until reduced by half. Add the chicken broth and heavy cream and return to a boil over medium heat. Slowly whisk in the cornstarch and water mixture then reduce the heat to low and simmer for 2-3 minutes. Adjust seasoning to taste with salt and white pepper. Remove from heat and stir in the brandy, then strain out the shells with a fine mesh strainer. Note: If you are peeling your own shrimp for this dish, increase the amount you purchase to 10 oz weight. Also, to create an even richer flavor you can add the shrimp shells in addition to the lobster shells in step 2 above.

Steps:

• Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
• Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.
• Add clam juice (or chicken broth) and bring to a boil.
• Add wine; cook over medium high heat for three (3) minutes, stirring constantly.
• Reduce heat to low; add cream, stirring constantly.
• Add cheese, stirring until smooth. Cook until thickened.
• Add shrimp back in to sauce. Heat thoroughly.
• Add remaining ingredients except pasta.
• Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.
• Serve with additional grated parmesan cheese.

Steps:

• Heat cast iron skillet and add olive oil.
• Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
• Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
• Add white wine, and lemon juice.
• Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
• Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
• Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
• Sprinkle with grated Parmesan Cheese.

Steps:

• Saute all seafood in 2 oz butter until half cooked, remove and set aside.
• Saute vegetalbes and garlic in remaining 2 oz butter for 5 minutes.
• Add white wine, cook for 2 more minutes, add chicken stock, salt & pepper, simmer for 5 minutes.
• Mix lemon juice and cornstarch and blend into chicken stock.
• Return seafood to pan.
• Simmer 5 minutes.
• Add chopped parsley and serve over noodles.