Weekend Happenings

Last weekend, husband and I were able to make it to Aiken for the long weekend. It's a good thing too, because my parents might still be in the Apple store had we not been there (kidding!) In all seriousness, we had a great long weekend with good food and great company. I now realize that the only pictures I took were of Bentley and our meal... maybe next time...

Mom and I made some New England-style seafood pasta Friday night and it was delish. It does contain a few too many ingredients and steps for a weeknight dinner, but it would be perfect for a special occasion.

Shrimp & Lobster Pasta
- 1/2 box of your favorite pasta (we used penne)
- 1 tbsp butter
- 2 lobster tails in shells
- 6 large shrimp in shells
- 1 shallot peeled and chopped
- 2 cloves of garlic peeled and chopped
- 1/4 lb sliced mushrooms
- 1/2 cup thinly sliced red bell pepper
- pinch of crushed red pepper
- 1/4 cup dry sherry
- 1/3 cup fat free sodium free chicken broth
- 1/2 cup crushed canned tomatoes
- 1/2 cups heavy whipping cream
- 2 tbsp Parmesan cheese
- chopped parsley for garnish

Directions
1. Cook pasta according to directions.

2. In a large skillet, heat the butter over medium/high heat. Add the lobster tails and cook until the spots on their shells start to turn red (about 3-4 minutes).

3. Add shrimp and cover; reduce the heat to low and cook about 5 minutes.
 

4. Remove the lobster and shrimp from skillet and set aside to cool. Once cool, peel the lobster tails and cut into bite sized pieces. Peel the shrimp, but leave whole.

5. Meanwhile in the same skillet, add the shallot and garlic; saute 2 minutes. Add the mushrooms, peppers and pepper flakes. Saute about 5 minutes or until the mushrooms release their juices.

 

6. Deglaze the skillet with the sherry. Add the chicken broth and tomatoes and heat gently through.

7. Stir in the cream and cheese and heat through.

8. Add the lobster, shrimp and cooked pasta and heat through.

9. Garnish with parsley (optional) and enjoy!