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Capelinni de Mar is a dish that I adapted from one of my favorite cookbooks, Small Plates. (I highly recommend that you get it!) This is a great dish for a romantic dinner, it is fragrant & looks very elegant. Serve with a glass of Pinot Grios. We like Cavit or Ecco Domani in our house.
Ingredients:
4T. olive oil
2 large shallots
1 medium zucchini, sliced thin or julienned
2 carrots, peeled sliced thin or julienned
1 cup fat free half & half
2 cups chicken broth
3 T tomato paste
1 tsp. salt
½ tsp pepper
½ lb. raw shrimp peeled, chopped
½ lb. lobster meat
¾ cup chopped chives
½ chopped basil
1 medium zucchini, sliced thin or julienned
2 carrots, peeled sliced thin or julienned
1 cup fat free half & half
2 cups chicken broth
3 T tomato paste
1 tsp. salt
½ tsp pepper
½ lb. raw shrimp peeled, chopped
½ lb. lobster meat
¾ cup chopped chives
½ chopped basil
1 box of Capelinni or Angel Hair pasta
In medium sauce pan, heat butter. Add shallots, carrots, zucchini, sauté 3 minutes.
Add half & half, broth, tomato paste, salt & pepper.
Simmer 3 minutes to thicken. Add lobster & shrimp.
Cook 2 minutes until shrimp are pink.
Add ¼ cup of basil & chives.
Serve over Capelinni & sprinkle remaining herbs over sauce.
In medium sauce pan, heat butter. Add shallots, carrots, zucchini, sauté 3 minutes.
Add half & half, broth, tomato paste, salt & pepper.
Simmer 3 minutes to thicken. Add lobster & shrimp.
Cook 2 minutes until shrimp are pink.
Add ¼ cup of basil & chives.
Serve over Capelinni & sprinkle remaining herbs over sauce.
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