oceanloverOH
04-07-2013, 09:40 AM
My husband had a seafood pasta dish @ Red Lobster not long ago. Since it was made with real pasta, I couldn't order it (me and my sucky diabetes), but I took a couple of offered bites of his dinner and tried to formulate how I would adapt it as my own recipe, using my diabetic-friendly Dreamfields pasta. So I did, and I made it a couple of days ago....it really came out excellent! Here 'tis, for those who are interested ~ ~
Seafood Penne Pasta
8 oz fully cooked frozen lobster meat, thawed, deshelled and cut in ½" chunks
OR
8 oz fully cooked frozen crab legs (about 10-12 large legs, thawed, deshelled and cut into ½" chunks)
8-10 oz fully cooked medium deveined tailless cocktail shrimp, halved (frozen and thawed is OK, also)
1 box penne pasta, cooked (I use Dreamfields)
About 20 thin spears fresh asparagus
20-25 oz Di Giorno or Classico Four-Cheese Alfredo Sauce (about 1½ jars)
2-3 Tbsp butter
1 Tbsp minced garlic
2 Tbsp finely chopped onion
1 Tbsp finely chopped red bell pepper
8 oz fresh sliced mushrooms
Fresh grated Parmesan cheese
Wash asparagus thoroughly and cut off tough woody ends. Cut asparagus into 1" pieces. Place asparagus into boiling salted water for two minutes. Drain and chill in ice water to stop cooking and to help retain its color. Drain again.
Cook penne pasta according to directions on the box, drain.
In large skillet over medium heat, melt butter; add garlic, onion, mushrooms and red bell pepper. When lightly cooked, add prepared lobster chunks or crab chunks and halved shrimp, cooking for about 5 more minutes. Add asparagus, cooked pasta and Alfredo sauce, simmering until everything is heated through, about 10-15 minutes. Garnish with fresh grated Parmesan cheese.
Serves 4.
Seafood Penne Pasta
8 oz fully cooked frozen lobster meat, thawed, deshelled and cut in ½" chunks
OR
8 oz fully cooked frozen crab legs (about 10-12 large legs, thawed, deshelled and cut into ½" chunks)
8-10 oz fully cooked medium deveined tailless cocktail shrimp, halved (frozen and thawed is OK, also)
1 box penne pasta, cooked (I use Dreamfields)
About 20 thin spears fresh asparagus
20-25 oz Di Giorno or Classico Four-Cheese Alfredo Sauce (about 1½ jars)
2-3 Tbsp butter
1 Tbsp minced garlic
2 Tbsp finely chopped onion
1 Tbsp finely chopped red bell pepper
8 oz fresh sliced mushrooms
Fresh grated Parmesan cheese
Wash asparagus thoroughly and cut off tough woody ends. Cut asparagus into 1" pieces. Place asparagus into boiling salted water for two minutes. Drain and chill in ice water to stop cooking and to help retain its color. Drain again.
Cook penne pasta according to directions on the box, drain.
In large skillet over medium heat, melt butter; add garlic, onion, mushrooms and red bell pepper. When lightly cooked, add prepared lobster chunks or crab chunks and halved shrimp, cooking for about 5 more minutes. Add asparagus, cooked pasta and Alfredo sauce, simmering until everything is heated through, about 10-15 minutes. Garnish with fresh grated Parmesan cheese.
Serves 4.