key lime seafood pasta
(1 rating)
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Very rich
►
(1 rating)
yield
4 serving(s)
method
Stove Top
Ingredients For key lime seafood pasta
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1/4 lbbutter (1 stick)
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2 Tbspwhite wine
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2 Tbspsherry
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2 Tbsplemon juice
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salt and freshly ground black pepper to taste
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pinch dried oregano
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pinch dried thyme
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1/2 lblinguine
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2garlic cloves, crushed
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2 Tbspkey lime juice
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3 Tbspbottled buffalo wing sauce
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1/2 cdiced tomatoes
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1lobster tail, shell removed and cut into 1 inch pieces
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12shrimp, peeled and deveined
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3 ozjumbo lump crabmeat
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1/4 csliced scallions
How To Make key lime seafood pasta
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1Allow the butter to soften, cut into large pieces, and place in the bowl of an electric mixer or food processor. With the mixer running, slowly add the wine, sherry and lemon juice. Mix to a thick cream and add the oregano, thyme and salt and pepper to taste.
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2Bring a large saucepan filled with water to boil over high heat. When boiling, add the linguine, and cook for 3 minutes if fresh or 8 minutes if dried. Drain.
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3Mix the garlic, key lime juice and wing sauce together in a skillet. Add the tomatoes and butter sauce. Place over medium-high heat. Add the lobster tail and shrimp. Saute for 3 to 4 minutes or until shrimp are pink and the lobster cooked through.Do not overcook the shellfish. It will become rubbery. Add the crabmeat and cook for 1 minute to warm the crabmeat. Serve over pasta and sprinkle the scallions on top.
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