Lobster, Shrimp and Andouille Sausage over Pasta |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 pound baby shells pasta |
3 tablespoons extra-virgin olive oil |
1/2 pound mushrooms, thickly sliced |
1 whole white onion, sliced |
1 tablespoon minced fresh garlic |
1 tablespoon dried herbes de provence |
sea salt |
8 ounces cooked lobster meat |
8 medium shrimp, peeled and deveined |
1 pound andouille sausage, cut into pieces |
1 tablespoon white wine |
4 medium fresh tomatoes, quartered |
1 cup chopped fresh basil leaves |
1/2 cup heavy cream |
Directions:
1. Cook the pasta in a large pot of boiling, salted water according to package directions until it is al dente.
2. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the mushrooms, onion, garlic, herbes de Provence, salt, to taste, and cook until softened, about 3 to 4 minutes. Add the lobster, shrimp, and sausage, reduce the heat to low, and cook until the shrimp turn pink, about 2 to 3 minutes. Add the white wine and tomatoes and cook over medium-high heat for 3 minutes. Add the basil and cream and cook on high heat for 3 to 4 minutes. Stir in the pasta, taste and adjust seasoning. Serve in large pasta bowls.
3. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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