- Serves 4
Inspired by a complicated recipe for lobster stuffed ravioli that was good but not great - I wanted to simplify the concept and make it doable in less than an hour. A really pretty dish for company (or anytime you feel like indulging). —deanna1001
What You'll Need
stick butter, divided
chopped leeks, white and light green parts only
largish shallot, chopped
lobster stock, or any seafood stock
salt (depending on saltiness of stock)
shrimp, peeled, deveined and tails off
squid, bodies only, cut into 1/2" rings
1 1/3 pounds
- Set a large pot of water to boil.
- Save 1 tbs butter and melt the rest in a wide braising pot. Add leeks and shallots and sweat them over medium heat until translucent (about 8 minutes). Add vermouth and simmer about 5 minutes. Add stock and simmer another 5 minutes. Add cream and peppercorns and seasoning, and simmer until reduced by 1/3 – about 10 minutes. It should have a bit of body. If thin, reduce more. Taste for seasoning.
- Pot of water should be boiling by now. Add seafood to simmering sauce and turn quickly to coat. Stir periodically and keep an eye on it as it will cook in about 3-4 minutes. When it looks almost done (shrimp will be pink and squid will have shrunk and look stiffer, turn off heat and swirl in remaining butter.
- Add pasta to water. Stir and let boil about 3 minutes or until al dente. Lift pasta out with tongs and place in pan with sauce. Turn to coat evenly and turn heat back on under sauce while gently turning the pasta and mixing well with the seafood for about a minute.
- Turn out onto pasta plates and garnish with parsley.