Special Company Seafood Pasta

Jane Whittaker

By
@janenov46

The trick to doing this flawlessly is to clean and shell shrimp, and scrub mussels earlier in the day.
With the shrimp shells make your shrimp stock next.
Refridgerate everything and you are ready for the supper event.
This dish is beautifull in presentation and the actual cooking is done in the time it takes to cook the pasta.


Featured Pinch Tips Video

Comments:

Serves:

4

Prep:

1 Hr

Cook:

25 Min

Ingredients

pasta part:
1 lb
pasta, i like spaghetti here, but farfalle is nice too
2 Tbsp
olive oil for pasta
2 Tbsp
salt for the pasta
seafood part:
1 lb
21 to 25 count shrimp, or larger
1 lb
mussels
2 Tbsp
flour for the mussels
8 oz
crab claw meat
1 small
lobster (optional, we have frends that lobster and give us some in season)
1 Tbsp
butter
1 Tbsp
olive oil
1 medium
onion, chopped
3/4 c
celery, chopped
1 clove
garlic, minced
1 c
cream
shrimp stock:
1 medium
onion, peeled and halved
1 tsp
dill weed
1 bunch
of all the shrimp shells and heads from the shrimp you just cleaned
2 Tbsp
hot sauce, or to taste
1 medium
lemon, halved
1/2 c
chardonnay or any white wine the cook likes
1 tsp
each salt and pepper
1 Tbsp
hot horseradish
slurry:
4 Tbsp
cornstarch
1/2 c
cold water

Directions Step-By-Step

1
Earlier in the day I do all the prep work.
peel and clean shrimp, toss shrimp shells and heads (if you have heads)in stock pot. put shrimp in a bowl, cover and refridgerate.
2
Scrub mussels with a brush, cover with water, put in the flour, cover and refridgerate.
3
Make stock: Cover shrimp shells with water, add all shrimp stock ingredients and simmer 20 minutes.Strain out all the solids.
4
Cover and refrigerate the stock til needed. You can also freeze this and use in chowders and fish dishes if you have some left over.
5
When you are just about ready to eat, chop the onions, celery, and garlic.
6
Assemble all your ingredients by the stove, this baby cooks fast!
7
Put pasta water on, add salt and olive oil, when water starts to boil, cook pasta aldente, drain well.
8
Meanwhile Saute onions and celery until onion turns translucent and celery softens, add garlic and cook a minute more.
9
Add 2 cups of shirmp stock, bring to a boil and arrange mussels in a single layer, cover and cook 4 minutes.
10
Add shrimp, cover and cook until shrimp are pink and firm.
11
Add crabmeat, lobster if you are using it, milk and cream.
12
Mix the slurry ingredients, and stir in the middle of the pot, continue to cook until thickened a little,
13
Put the pasta in the shrimp mixture, and toss to combine.
14
Just heat to serving temperature, taste to adust seasonings. The shrimp stock add so much flavor you might not need any.

About this Recipe

Course/Dish: Fish, Pasta