In the Seafood Mood?

We often hear beginner cooks say they’re nervous about cooking seafood - we say, fear not! Fish is rich in nutrients and is almost always quicker to cook than meat. 

It was time to clean out frozen shrimp and lobster tails from our freezer, so we started by defrosting - but of course you can use the fresh stuff if you’d like! 

We tossed our seafood with some delicious super green veggie spaghetti, but if you’re going keto for this meal, use zucchini noodles or omit pasta altogether.

This is a very forgiving recipe- don’t feel beholden to strict amounts and measurements. You can also add or omit garnishes such as parsley, parmesan and lemon juice. If you’d rather grill shrimp than cook in the skillet- go for it! Outlined below is one simple and delicious version, but feel free to make this recipe your own. 

Simple Seafood Pasta (serves 2-3 people, double recipe for family portion)

Ingredients

1 pound raw shrimp, peeled and deveined

2 raw lobster tails (optional)

2 tbsp. minced garlic

1 cup dry white wine

2 tbsp. butter (or substitute)

1 package super green veggie pasta (or replace with zoodles)

Salt and pepper to taste

1/4 cup fresh parsley (optional)

Grated parmesan (optional)

1. Bring pot of water to a boil and cook the pasta to desired doneness- drain and set aside.

2. Meanwhile, heat a touch of oil in another skillet over medium heat. Add to the hot skillet whole shrimps and lobster tail meat sliced into bite size chunks. (If you need help wrangling that lobster tail out of the shell without mangling the meat- this video will help-  https://www.youtube.com/watch?v=Ab76HRiZnEo- )

3. Season seafood with salt and pepper and let cook for 3 min each side, flipping halfway through. Then, remove from heat, set aside on a plate. 

4. Back in the skillet- reduce white wine. Once it’s bubbling a bit, add butter, garlic, most of the chopped parsley and a pinch of salt and pepper - stir and let simmer for 3 min.

5. Add cooked seafood and cooked pasta and toss until coated - garnish with remaining chopped parsley and parmesan - ready to serve!