Ingredients
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3 tablespoons butter
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3 garlic cloves, chopped
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2 shallots, finely chopped
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1 cup white wine
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1 cup chicken broth
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1 dash red pepper flakes
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1 lb shrimp, peeled and deveined (medium to large)
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1 lb cooked lobster meat, chopped
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1 cup light cream
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1 lb angel hair pasta
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1/4 cup chopped fresh parsley
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ground black pepper (to taste)
Instructions
- In a large saute pan over medium heat, melt butter and saute garlic and shallots for 2 minutes.
- Add wine, chicken broth, black pepper, and red pepper flakes and bring to a boil over medium-high heat until the liquid starts to reduce.
- Add shrimp and cook about 5 minutes until opaque.
- Add lobster just to heat through.
- Reduce heat to simmer, add cream and turn off heat after 1-2 minutes.
- Meanwhile, cook pasta according to package directions.
- Drain.
- Remove seafood from sauce and set aside.
- Toss pasta with sauce.
- Place seafood on top of pasta, sprinkle with parsley and serve.