Parrothead Pasta

Name: Parrothead Pasta
Ingredients: 2 large smoked lobster tails; 24 large shrimp; 24 large smoked scallops; 1/2 lb. crab meat; 1/2 lb dry spinach fettuccini; 1/2 lb dry egg fettuccini; 2 cups white wine; 1/4 cup olive oil; 3 tablespoons garlic, chipped 1/4 cup lemon juice; 3 tablespoons shallots, minced; 2 teaspoons mixed dried herbs equal parts of basil, oregano, thyme; 2 tablespoons salt; 1 cup sun dried tomatoes, julienned; 2 cups mushrooms, quartered; 6 oz. Parmesan cheese, grated; 1 cup roma tomatoes, seeded and julienned; 1 bunch green onions, chopped; 1 cup spinach, packed-washed and shredded into chiffonades; 1 stick butter, cubed

19 ingredients

8 steps

Ingredients

2 large smoked lobster tails
24 large shrimp
24 large smoked scallops
1/2 lb. crab meat
1/2 lb dry spinach fettuccini
1/2 lb dry egg fettuccini
2 cups white wine
1/4 cup olive oil
3 tablespoons garlic, chipped 1/4 cup lemon juice
3 tablespoons shallots, minced
2 teaspoons mixed dried herbs equal parts of basil, oregano, thyme
2 tablespoons salt
1 cup sun dried tomatoes, julienned
2 cups mushrooms, quartered
6 oz. Parmesan cheese, grated
1 cup roma tomatoes, seeded and julienned
1 bunch green onions, chopped
1 cup spinach, packed-washed and shredded into chiffonades
1 stick butter, cubed

Directions

1

1. Cook pastas until al dente-tender but still firm to bite.
2

2. Drain pasta thoroughly. Set aside.
3

3. Add white wine to hot saute skillet and cook over high heat until half the wine evaporates.
4

4. Add olive oil, garlic, lemon juice, shallots, herbs and salt, sun dried tomatoes, mushrooms, Parmesan cheese, and all the seafood to the skillet.
5

Saute on high heat until hot all the way through. Approximately 3-4 minutes.
6

5. Add pasta an heat thoroughly.
7

6. Finish by tossing in roma tomatoes, garden onions, chopped spinach and butter. Cook until butter has melted into the sauce.
8

7. Serve hot with more Parmesan cheese sprinkled on top.