LOBSTER AND VEGGIE FARFALLE IN PINK SHERRY CREAM SAUCE
Ingredients
2 tablespoons olive oil
1 leek, white and light green parts chopped
6 cloves garlic, chopped
7-ounces cremini mushrooms, sliced
2 cups zucchini (smaller size), cut into ½” thick half moons
1 yellow bell pepper, chopped
1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend
1 teaspoon salt
½ teaspoon black pepper
½ cup dry sherry
2 cups heavy cream
½ cup marina or spaghetti sauce
1 cup parmesan cheese, plus more for garnish
1-pound cooked lobster meat, cut into bite size pieces
1-pound farfalle pasta, cooked al dente to package directions
Instructions
Heat the olive oil in a large deep skillet over medium high heat. Cook the leeks and garlic until soft an fragrant, about 2 minutes. Add the mushrooms and zucchini and continue cooking, stirring frequently, until soft and lightly browned, about 4-5 minutes.
Add the yellow pepper, Italian Seasoning, salt, pepper, and sherry. Cook for 2-3 minutes until the sherry is reduced by about half. Add the heavy cream and marina. Bring to a boil and cook on a low boil for about 6-8 minutes, stirring frequently, until the sauce is thickened and coats the back of a spoon. Gradually stir in the parmesan cheese in ¼ cup increments.
Just before serving, stir in the lobster meat and pasta. Toss to coat and serve with more parmesan on the side and a glass of white!
You May Also Like...
Search Recipes
By Category
Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!
Search Recipes
By Spice
