Creamy Pasta Rehab: Saying Goodbye to Your Dependence on Heavy Cream
David Jean-Louis ( Chefchosen)
I know the creamy based pastas has us in chokehold, and rightfully so because they're delicious but sometimes you want a delicious pasta without all the cream and cheese.
This why my Lobster and shrimp Scampi pasta comes in. It's easy to make, it's Garlicky, buttery and most of all the flavors are Very Noicee.
Why do we keep the tail on the shrimp when cooking?
There are many reasons to keep the tail on shrimp while cooking:
Flavor: The tail can enhance the flavor of the dish.
Prevents overcooking:The tail insulates the thinner part of the shrimp, which takes longer to cook, resulting in a more uniform thickness.
Aesthetic purposes:The tail anchors the shrimp and prevents it from deforming, which is especially important when sautéing.
Can I Substitute the proteins in this recipe?
YES, the protein can definitely be changed to your liking. Follow the same the steps just plug in your protein of choice.
what does the term " fond" mean in the kitchen?
In culinary arts, fond is the term forthe brown bits of food that are left at the bottom of a pan after cooking meat or vegetables.The word fond is French for "stock" and translates to "the bottom" or "the base".The process of creating fond is called the Maillard reaction, which occurs when the protein in meat is exposed to heat and turns brown.This process also changes the color of the meat and develops other flavors.
What is al dente?
In cooking, al dente describes pasta or rice that is cooked to be firm to the bite. The term also extends to firmly-cooked vegetables.
This Recipe can come together in 35 minutes. After searing and cooking are proteins, we use the fond at the bottom of the pan to build the flavors for our sauce! After the sauce is made all there is to do is add the al dente pasta and coat in our delicious sauce!
Boil the pasta according to package instructions ( Remember to save some pasta water)
Season the lobster and shrimp using Very Noicee AP Seasoning.
In large skillet over medium heat, add the olive oil and 2 tbsp. unsalted butter. once the butter melts add the lobster and sear and cook on both sides ( 4-5 min each side)
Remove the lobster and set aside. Add the shrimp in the same pan and cook for 2 minutes and flip.
Lower the heat to medium low after Flipping the shrimp. Then immediately add the 2 tbsp. unsalted butter, minced garlic, shallot and red pepper flakes.
Add the white wine to deglaze. Then add the epis, lemon zest.
Add the 2 tbsp. freshly chopped parsley followed by you al dente linguini pasta. Gently fold the pasta in the sauce.
Add the pasta water, lemon juice, nice pinch of salt, pinch of black pepper and Parmesan Reggiano. Gently fold again until the pasta is well coated in the sauce.
Serve with toasted bread, and garnish with more lemon zest, parsley, and parm. Enjoy
