Seafood Pasta with Roasted Pepper Sauce
Fresh pasta is tossed in a velvety smooth roasted red pepper sauce with shrimp, lobster and crab
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Servings: 4
Equipment
- Stock Pot
- large skillet with lid
Ingredients
- 1 pkg Gluten Free pasta cooked according to dirctions
- 1 tbsp olive oil
- 1 lbs shrimp, peeled and deveined
- 1 lbs lobster, patted dry
- 8 oz jumbo lump crab
Roasted Red Pepper Sauce
- 1/2 cup butter, room temperature
- 2 tbsp scallions
- 1 tsp kosher salt
- 1/4 tsp black pepper
- pinch of red pepper
- 12 oz roasted red peppers, patted dry
- 1/2 cup oat milk
- 1 tsp thyme
- 1 tsp parsley
- 2 tsp garlic, minced
- 2 egg yolks
Instructions
- Cook the pasta according to directions; fresh pasta cooks quickly, sobe mindful.
- Heat a large skillet over medium heat with 1 tbsp olive oil.
- Lightly season shrimp with salt and pepper; sauté for 2-3 minutes perside until pink. Set aside
- Add more olive oil if needed; heat on medium. Add lobster and crab;cook until lobster is opaque and crab is heated through. Set aside.
Roasted Red Pepper Sauce
- In a blender, combine all ingredients for the sauce.
- Blend until smooth and velvety.
Final Assembly
- In the skillet, combine cooked pasta, seafood, and sauce over medium heat.
- Toss to combine and allow to cook for five minutes or until the sauce thickens.
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