Lobster & Scallop Pasta with Sun Dried Tomatoes Recaipe from Bar Harbor Foods. The ultimate mid-week indulgence.
Bring 3 – 4 quarts of water to a boil in a pasta pot. Cook selected pasta according to package instructions, reserve 1/4 cup pasta cooking water.
Heat olive oil in a large frying pan over medium heat. Add garlic and shallot, cook until fragrant, about 1 minute. Add sundried tomatoes, salt, black pepper, red pepper, wine and clam juice. Stir and bring to a simmer. Cook for 5 – 8 minutes, until slightly reduced. Add cream, scallops and lobster, cook and stir until scallops are cooked through, about 3 – 4 minutes. Add reserved pasta water. Stir to combine.Add 1/4 cup of Parmesan cheese to the pasta and toss well. Divide the pasta between bowls and garnish with remaining cheese. Leftovers can be refrigerated for two days.© 2019 US Food Safety Corporation.
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