Mitchell's Shrimp & Lobster Linguine - DC News FOX 5 DC WTTG

Mitchell's Shrimp & Lobster Linguine

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Get this recipe courtesy of Mitchell's Fish Market.

Step 1: Olive Oil Blend (2 TBSP)
Mushrooms, sliced Creminis (2 Wt-oz)
Shrimp, 26/30 peeled & de veined (tail off) (7 each)
Salt and pepper mix (1/8 tsp)
White wine garlic sauce (2 oz)

Step 2: Lobster brandy cream (4 oz)
Lobster meat (cooked CKL), broken into large pieces (2 Wt-oz)
Diced tomatoes (3 TBSP)
Garlic butter (1 #40 scoop)
Lemon juice (fresh) (1 tsp)

Step 3: Linguine, fresh nests (3 nests)
Salt and pepper mix (1/8 tsp)
Spinach, fresh (1 Wt-oz)

Step 4: Parmesan cheese (1 TBSP)
Chopped parsley, fresh (1/2 tsp)
Cheese bread (1 each)


Step 1: Over medium heat saute mushrooms in olive oil. Once mushrooms start to wilt ad shrimp and season with salt and pepper. Once shrimp starts to turn pink flip shrimp and de glaze with white wine garlic sauce.
NOTE: Be careful when using brandy as it will flame up.

Step 2: Add lobster brandy cream and bring to a boil. Reduce heat and add lobster meat, diced tomatoes, garlic butter, and lemon juice; continue to simmer for 15 seconds.

Step 3: Warm pasta nests in pasta water then drain well. Add to saute pan and season with salt and pepper. Add fresh spinach and toss until just wilted. Plate pasta in a warm pasta bowl.

Step 4: Garnish with parmesan cheese, parsley, and cheese bread. Serve immediately.

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