I am without question a pasta fan. Not only is it the center of Italian cuisine, which is one of my favorites, but it’s a starch that stretches, which means that you can a little bit of a meat, fish, vegetables etc. to it and have yourself a nice filling little meal. Any working artist knows it well.

But when you have a little paper you can step your pasta game up something lovely. This recipe came to me on a payday, after the Madre got a little jealous over the fact that I’d made some express paella for some friends.

Ingredients:

Two fresh lobster tails
1 pound of fresh raw shrimp (medium to large)
1 small carton of heavy cream.
1 bottle of Pinot Grigio
1 bulb of elephant garlic
1 yellow onion
1 box of angel hair pasta
Olive oil
Lime juice
sugar

Butter
Sea Salt

Directions:

Peel and devein shrimp and slit the back of each lobster tail with a knife.

Soak the lobster tails in some Pinot Grigio and lime juice and refirgerate for ten minutes.

Add sea salt and olive oil to a pot of water and bring it to a boil.

Chop two gloves of the elephant garlic and the onion

Add the garlic, 4 tsbps of butter to a skillet with olive oil on medium high.

When the garlic begins to fry add the shrimp and grill in the skillet on both sides until nice and pink.

Put the heavy cream in a sauce pot with one cup of Pinot, a few splashes of lime juice, half a stick of butter, a dash of sea salt and a tbsp of sugar and put over a low heat.

Place the lobster tails in the oven to broil at 475 for ten to twelve minutes.

Add the angel hair to the boiling water, reduce heat and allow to boil for five minutes before draining.

Remove the heat from the cream sauce and add it to the skillet with the shrimp and garlic and allow to simmer for five minutes.

When the lobster’s shell is bright red and the meat visible through your slit is tender and fully-cooked, take the tails out of the oven.

Add the pasta a plate with the shrimp and cream sauce on top with the lobster either on top or to the side and serve.

Enjoy. Out.