Astako Makaronatha (Seafood Pasta)

With delicious pieces of sweet lobster and shrimp, this pasta dish is full of flavor. The buttery wine sauce provides added depth and the lemon undertones lighten up the sweetness. Exceptionally easy to make, you’ll want to eat this dish again and again.

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3 tbsp olive oil
1 tsp lemon pepper
1/4 cup butter
1 cup mushrooms, sliced
1/2 tsp dried tarragon
3 cloves garlic, minced
1 tbsp Kosher salt
2 tbsp chopped fresh parsley

450g dry fettuccini noodles
1 cup lobster pieces
2 cups Argentinian shrimp
1/2 cup dry wine wine
1 cup pasta water
1/4 cup Parmesan cheese, grated
Optional: 1 cup scallops

Boil enough water with a tablespoon of salt in a stock pot to submerge the lobster. Once the water is boiling, add the lobster and cook covered for 18 minutes. Immediately remove it and place it on an ice bath. Once cool, remove the meat and discard the shells. Cut and set the meat aside. Remove the outer shell from the shrimp and set aside.

Melt the oil, lemon pepper, and butter in a deep pan. Add the garlic, salt, tarragon, and mushrooms and cook until the the mushrooms are tender. Add the cleaned shrimp and cook for 2 to 3 minutes on each side. Once cooked, remove the shrimp and set aside. If using scallops, place dried scallops in a cast iron pan with 1 tablespoon olive oil and sear on both sides. Any seafood used will be tossed with the pasta at the end. With the seafood removed add the wine and reduce to half. Set the sauce aside and boil the pasta in salted water for 8 minutes. The pasta will cook for a few minutes in the sauce so make sure not to overcook it.

Drain the boiled pasta, reserving some of the water for the sauce. Place the pasta along with the reserved water into the deep pan and cook for an additional 2 minutes. This allows the pasta to soak up some of the flavor. Add the parsley, lemon juice, Parmesan cheese and seafood and toss together. Serve immediately with additional Parmesan cheese if desired.

Serves 4 to 6.

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