Lobster Pasta in True Marinara
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tsp Better Than Bouillon lobster base2/3 cup hot water1 3/4 cups durum semolina flour 1 cup whole wheat bread flour1/4 cup chickpea flour1 tsp dried basil2 tsp olive oil1 medium Vidalia or sweet onion, minced finely3 cloves garlic, minced finely2 stalks celery, minced1/2 cup dry white wine1 (28-oz) can no-salt-added diced tomatoes1 tsp turmeric1/4 tsp nutmeg1/2 tsp black pepper1 1/2 lbs deveined, shelled (tail-on) 31-35 tiger shrimpcooked meat from two 1 lb lobsters (about 1 1/3 cups)2 tbsp minced Italian parsley2 tbsp minced fresh basil
In a measuring cup, combine lobster base and hot water, stirring smooth.
Combine flours and basil in the bowl of a stand mixer fitted with the dough hook.
Add the lobster base mixture and knead with the mixer for 15 minutes on medium-low speed.
Cover and rest for 20 minutes.
Working with 1/4 of the dough at a time (keep remaining dough covered), use a pasta machine to roll dough to no thicker than 1/16th" thick.
Halve the dough sheets if excessively long (they likely will be) and run through the "linguine" cutter die of the pasta maker. Alternatively, cut by hand into ribbons.
Place cut pasta onto cooling racks in one layer and allow to dry 1-2 hours.
Meanwhile, heat olive oil in a large pot over medium heat.
Add the onion and celery and cook, stirring, until the onion is translucent.
Stir in the garlic and cook 1 minute longer, until fragrant.
Pour in the wine and stir vigorously, letting the liquid reduce by about a third, then add tomatoes, turmeric, nutmeg and pepper.
Bring to a boil, then reduce to a brisk simmer and cook 20 minutes, until reduced by about a third.
While sauce is cooking, bring a pot of water to a boil and add shrimp.
Cook 1 minute, then add pasta and cook 2 minutes.
Drain, reserving 1/4 cup of the pasta liquid, and add shrimp, pasta, lobster and cooking liquid to the sauce.
Simmer until the shrimp and pasta have finished cooking and the lobster is heated through, about 1 minute.
Stir in fresh herbs and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Combine flours and basil in the bowl of a stand mixer fitted with the dough hook.
Add the lobster base mixture and knead with the mixer for 15 minutes on medium-low speed.
Cover and rest for 20 minutes.
Working with 1/4 of the dough at a time (keep remaining dough covered), use a pasta machine to roll dough to no thicker than 1/16th" thick.
Halve the dough sheets if excessively long (they likely will be) and run through the "linguine" cutter die of the pasta maker. Alternatively, cut by hand into ribbons.
Place cut pasta onto cooling racks in one layer and allow to dry 1-2 hours.
Meanwhile, heat olive oil in a large pot over medium heat.
Add the onion and celery and cook, stirring, until the onion is translucent.
Stir in the garlic and cook 1 minute longer, until fragrant.
Pour in the wine and stir vigorously, letting the liquid reduce by about a third, then add tomatoes, turmeric, nutmeg and pepper.
Bring to a boil, then reduce to a brisk simmer and cook 20 minutes, until reduced by about a third.
While sauce is cooking, bring a pot of water to a boil and add shrimp.
Cook 1 minute, then add pasta and cook 2 minutes.
Drain, reserving 1/4 cup of the pasta liquid, and add shrimp, pasta, lobster and cooking liquid to the sauce.
Simmer until the shrimp and pasta have finished cooking and the lobster is heated through, about 1 minute.
Stir in fresh herbs and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 467.2
- Total Fat: 5.1 g
- Cholesterol: 195.3 mg
- Sodium: 828.6 mg
- Total Carbs: 62.1 g
- Dietary Fiber: 7.0 g
- Protein: 40.6 g
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