Who, besides me, loves seafood? There are many reasons to love it. It is healthy, full of all kinds of good for you nutrients like omega-3 and vitamin D, and can be prepared in many different ways. But the only reason to eat seafood is, it is delicious!
Take today’s post, for example, Seafood Cavatappi Florentine. It uses three types of seafood: shrimp, scallops, and lobster. It is served with cavatappi pasta in light spinach and fresh pesto sauce.
In a large sauce pan bring 6 quarts of water to a boil. Add 1 teaspoon of salt to the water before adding 1 pound of cavatappi pasta. Cook for 6 to 8 minutes, or until desired doneness. Drain the pasta into a colander. Rinse with cold water to stop the cooking process and let drain in strainer until ready to use.
Salt and pepper 16 jumbo shrimp and 8 diver scallops. Heat 2-3 tablespoons of olive oil in a large skillet over medium heat. When oil is hot, add the shrimp and scallops to the skillet. Do not crowd the pan, work in batches if more room is needed. Increase heat to medium-high and cook until browned, about 2 minutes. Using tongs flip the seafood over and cook the other side until firm and opaque, about 1 – 2 minutes. Transfer the seafood to a plate and tent loosely with aluminum foil. Using paper towels wipe out the skillet.
Add 3 tablespoon water to the skillet and bring to a simmer over medium heat. Add 1 stick of butter, 1 tablespoon at a time, and whisk until melted. Add 4 fresh lobster tails and cook for 6 – 8 minutes turning a few times throughout the cooking process. Transfer the lobster a plate and tent with foil. Reclean the skillet using clean paper towels.
👩🍳TIP: For the best results always try to use fresh seafood. If you don’t have access to fresh seafood you can use frozen. Luckily for me, each spring I have friends who visit from the coast and bring along pounds of wonderful fresh seafood that they share with me.
Heat 2 tablespoons olive oil over medium heat. Add 5 ounces fresh spinach, 2 tablespoons minced garlic, and 1/2 cup basil pesto, sauté for about 1 minute.
Stir in 5 ounces of heavy cream and the pasta.
Remove the meat from the lobster discarding the shells. Divide the pasta between 4 serving plates. Center 1 lobster tail in each bowl and add 4 shrimp and 2 scallops. Garnish with fresh grated Parmesan cheese and chopped flat leaf parsley.
- 16 jumbo shrimp, peeled and deveined
- 8 diver scallop
- Olive Oil, for searing
- 5 ounces fresh spinach, chopped
- 2 tablespoons fresh garlic, minced
- 1/2 cup basil pesto
- 1 cup heavy cream
- 4 lobster tails, poached
- 1 pound Cavatappi noodles, cooked
- freshly grated Parmesan cheese
- fresh flat-leaf parsley, chopped
Salt and pepper the shrimp and scallops. Heat some olive oil in a large skillet over medium heat. When the oil is hot, add the shrimp and scallops. Increase heat to medium-high and cook until browned, about 2 minutes. Turn the seafood over and cook the other side until firm and opaque, about 1 – 2 minutes. Transfer to plate and keep warm.
Heat 2 tablespoons olive oil over medium heat. Add the spinach, garlic, and pesto, sauté for about 1 minute.
Add the heavy cream and pasta to the skillet until the cream is reduced. Add salt and pepper, to taste.
Stir in the lobster, shrimp, and scallops. Garnish with the parmesan cheese and parsley.