Fettuccine with Lobster and Shrimp in a Shallot and Wine Sauce

 Fettuccine with Lobster and Shrimp in a Shallot and Wine Sauce

  • 3 (8- to 10-ounce) lobster tails, steamed
  • 6 cups water
  • 1 1/2 pounds medium shrimp
  • 1/2 cup unsalted butter
  • 4 large shallots, diced
  • 1 1/2 cups dry white wine
  • 1/4 cup fresh lemon juice
  • 1/4 cup minced Italian parsley
  • 3 tablespoons minced arugula
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground pepper
  • 16 ounces uncooked fettuccine
  • Lemon slices

Cut shell of lobster tail segments lengthwise on top and underside. Pry open tail segments; remove meat. Cut into bite-size pieces. Set aside.

Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp; devein, if desired. Set aside.

Melt butter in a large skillet over medium-high heat (do not brown). Add shallots; sauté until tender. Add wine, and cook over high heat 3 minutes. Stir in lemon juice; reduce heat, and simmer 1 minute. Remove from heat; stir in parsley and next 3 ingredients.

Add lobster and shrimp to shallot mixture; cook over low heat until seafood is hot, stirring often.

Cook pasta according to package directions; drain. Add hot cooked pasta to seafood mixture; toss well. Serve with lemon slices. Garnish, if desired.

Tonight, I’m serving with a small garden salad and fresh fruit.

 

Windy City Steaks with Lobster Wine Sauce

Windy City Steaks with Lobster Wine Sauce

1 pound live lobster meat (cooked)

2 -3 10-ounce boneless New York strip steaks from http://windycitysteaks.com/

Coarse kosher salt

4 tablespoons butter

4 cloves garlic, finely chopped

8 tablespoons shallots, finely chopped

8 tablespoons white wine

1 cup white mushroom, sliced

1 cup heavy whipping cream

3 scallions, sliced

Heat lobster meat Place meat in small bowl, cover, and chill.

Grill steaks to desired doneness (Season only with a little sea salt and fresh cracked pepper)

In a large skillet, melt butter. Sauté garlic and shallots for 3 minutes. Carefully add white wine and simmer until reduced by half. Add mushrooms and sauté till lightly browned (4 to 5 minutes). Add heavy cream and bring to boil. Add partially cooked lobster meat and reduce heat to a simmer. Cook approximately 5 minutes, or until lobster meat is fully cooked and sauce is slightly thickened.

Garnish with sliced scallions.

Tonight I’m serving with French fries, garden salad and fruit compote.

Creamy Chicken with Bacon & Penne

Creamy Chicken with Bacon & Penne

4 slices   Bacon

4 small  boneless skinless chicken breasts (1 lb.)

2 cups  penne pasta, uncooked

½ cup  (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread

¾ cup  fat-free reduced-sodium chicken broth

½ cup  cherry tomatoes, halved

2 green onions, chopped

 

WRAP 1 bacon slice around each chicken breast. Heat large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until chicken is done (165ºF). Remove chicken from skillet; cover to keep warm. Discard drippings in skillet.

COOK pasta in large saucepan as directed on package. Meanwhile, cook cream cheese spread and broth in skillet until cream cheese is melted and sauce is thickened and well blended, stirring constantly with whisk. Stir in tomatoes and onions; cook 2 min. or until heated through, stirring occasionally.

DRAIN pasta; return to pan. Add sauce; mix lightly. Serve topped with chicken.

Tonight, I’m serving with side salad and fruit compote.

Original Ranch Pork Chops

Original Ranch Pork Chops

  • 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 4 pork loin rib chops about 1-inch thick
  • dash of paprika (optional)
  • salt
  • fresh cracked black pepper

Directions

  • Preheat the oven to 450ºF.
  • In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the pork chops on both sides with the seasoning mixture.
  • Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160ºF is reached. Serve immediately.

Tonight, I am serving with oven roasted baby potatoes, green beans with a side salad and fruit compote!