Whole Wheat Penne With Lobster, Shrimp and Bacon

Kevin and I were in the mood for a seafood pasta, and while searching for one we’ve made before, we came across this one.  It had us at lobster, and bacon…..

This recipe comes from my girl Giada De Laurentiis.  The other seafood pasta we were going to make was also one of hers…basically you can’t go wrong with seafood pasta and Giada.

First of all, if you aren’t a seafood fan you can easily substitute chicken.

Here’s what you need.

Let’s see, we have pasta, diced tomatoes, heavy cream, basil, garlic, clam juice (you would think eeeewwww, but you can’t even taste it), and bacon.  One whole pound of thick cut bacon.

And some shrimp.

And these guys.

It’s worth asking to have the shells removed, sometimes they will sometimes they won’t.

Now this is real easy.  Cook your lobster, remove shells.  Cook your pasta right in that water you cooked the tails in.  Meanwhile cook the bacon, remove to a paper towel but keep all that bacon grease.  Yep, you heard me.  Begin to add the remaining ingredients.

Add the shrimp and cook a few minutes until done.  Add the lobster and bacon.  Pour this over the drained pasta.  Delish.

And this is good reheated the next day.

Whole Wheat Penne with Lobster and Bacon
Kosher salt
Two 4-ounce lobster tails
1 pound whole wheat penne pasta
1 pound thick-cut bacon, cut crosswise into ¼-inch-wide strips (about 2 ½ cups)
4 cloves garlic, minced
One 14 ½-ounce can diced tomatoes
3/4 cup clam juice
3/4 cup heavy cream
1 cup chopped fresh basil
Freshly ground pepper
1 pound large shrimp, peeled and deveined

instructions


Bring a large pot of salted water to a boil. Add the lobster tails and cook until they begin to curl, 5 to 7 minutes. Using tongs, remove the lobster tails and set aside until cool enough to handle. Add the pasta to the boiling water and cook, stirring occasionally, until tender but still firm to the bite, 10 to 12 minutes. Drain and place in a large serving bowl.

Using kitchen scissors or a heavy knife, cut along the underside of the lobster tails and remove the meat. Chop the meat into 3/4-inch chunks. Set aside.

In a large nonstick skillet, cook the bacon over medium-high heat until brown and crispy, about 10 minutes. Remove the bacon and drain on paper towels.

In the same skillet, add the garlic and cook until aromatic, about 30 seconds. Add the tomatoes (and juices), clam juice, cream, 1/2 cup basil, 2 teaspoons salt and 1/2 teaspoon pepper. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to medium and simmer until slightly thickened, about 5 minutes.

Add the shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Add the lobster and bacon. Simmer until warmed through, 1 to 2 minutes.

Pour the tomato mixture over the cooked pasta and toss until coated. Garnish with the remaining 1/2 cup basil and season with salt and pepper.

 

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