So, with this in mind I decided to start this post. I know the value of a good recipe...I am always looking for one. Hopefully you will enjoy them also and pass it on to your family and friends and share with me some you have come to love. Bon Appetit!
Today my husband asked me to make Seafood Pasta ( I hate planning menus), so I was happy to oblige. I have made different variations of this dish before, with halved cherry tomatoes added at the end of the recipe, with some heat, with peas and sometimes capers, but this was the best I have ever made. Yuuuuuuumy!! Enjoy!
(when I remembered to take a picture my family had already eaten half the bowl)
Shrimp and Calamari Spaghetti
You will need:
- 1 lb of thin spaghetti
- 1/2 lb of raw shrimp ( I like the small to medium ones better for pasta dishes)
- 1 lb of calamari
- 8 tbsp of butter
- 8-9 cloves of fresh minced garlic (not that stuff in the jar)
- 3 cups of heavy whipping cream
- 1/2 cup of white wine
- zest and juice of a lemon (lime works great too)
- 1/2 cup of finely chopped parsley
- Parmesan cheese
- 2 tbsp of salt and more to taste
- 2 tbsp of canola oil
Start cooking spaghetti, add 2 tbsp of oil and 2 tbsp of salt to water.
Melt 4 tbsp of butter on large skillet on medium heat. Add the shrimp and 4 cloves of garlic. Cook until pink. Set aside. In same skillet on medium heat, melt 4 tbsp of butter, add heavy cream, white wine, zest and juice of a lemon, 4 cloves of garlic, salt to taste. When at right consistency, not too runny not too thick, add calamari. When calamari is almost done, add shrimp.
Drain spaghetti and add it to skillet. Sprinkle with parsley and Parmesan cheese.
No comments:
Post a Comment