1 Tbsp canola oil
3 cloves garlic, finely chopped
1 pound raw shrimp, cleaned and pealed, then cut in half
2 medium lobster tails, removed from shells, then cut into ½ inch cubes
1 bottle clam juice
1 cup dry white wine
1 cup half and half, fat free
1 packet Ranch Dressing, original
1 container Shredded Parmesan, Romano, and Asiago Cheese
1 Tbsp lemon juice
Fresh basil, oregano, parsley, Italian seasoning
1 package whole wheat linguine pasta
Put on a pot of water to boil for cooking the linguine pasta.
Using a large skillet over medium heat, add oil, chopped garlic, prepared shrimp, and made ready lobster. Not stirring a lot, cook covered until the shrimp and lobster are pink. Remove with a straining spoon leaving the liquid only in skillet. Set shrimp and lobster aside.
In skillet, add clam juice to remaining liquid and bring to a boil. Add wine and cook on medium heat while stirring for 3 minutes.
Add half and half, Ranch Dressing, ½ the container of Parmesan cheese, lemon juice, and seasonings. Stir constantly on medium heat. When boiling, reduce to low heat. Continue stirring until thickening occurs.
Cook linguine pasta only about half way. Remove from water when very crunchy still.
Add shrimp and lobster to thickened sauce and heat. Combine sauce and linguine then top with remaining Parmesan cheese. Cook covered on medium/low heat, gently stirring, until thick and linguine is tender.
This recipe makes a seafood pasta dish that is out of this world. I cook it on very special occasions due to the cost. You won’t believe how delicious it is.
I’m also serving a fresh dish of tomatoes and cucumbers marinated in Italian dressing and topped with fresh parsley.
Hope you will give my recipe a try. Thanks for stopping by.