Boo G. Pasta Recipe

Season & Poach Shrimp

Pat shrimp dry and toss with 1 tsp salt, 1/2 tsp black pepper, and 1 tablespoon lemon juice. In a large skillet, bring 120 ml water to a gentle simmer, add shrimp and poach 1–2 minutes per side until just opaque. Remove shrimp to a plate and set aside; reserve 60 ml of the poaching liquid.

Prepare Lobster & Crab

If lobster is raw, sauté quickly (see below). For pre-cooked lobster meat and crab meat: gently fold lobster and crab together and keep chilled until sauce is ready. If using raw lobster tail: butterfly, remove meat, chop into bite-size pieces, season lightly with salt and sauté in 1 tbs butter over medium-high heat 1–2 minutes until opaque, then remove and reserve.

Bring 1000 ml water to a rolling boil in a large pot with 1 tablespoon salt. Add the pasta and cook according to package directions until al dente (usually 8–11 minutes). Reserve 240 ml of pasta cooking water, then drain pasta and set aside.

In a wide skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the finely minced shallot and sauté 2–3 minutes until translucent.

Add minced garlic and 1 tablespoon tomato paste; cook 30–45 seconds until fragrant. Pour in 60 ml dry white wine to deglaze, scraping any browned bits, and simmer 1–2 minutes until the wine reduces by about half.

Pour in 240 ml heavy cream and 60 ml whole milk, stirring to combine. Bring to a gentle simmer (do not boil) and cook 3–4 minutes to slightly thicken.

Stir in 1 cup grated Parmesan, 1/4 tsp crushed red pepper flakes, 1/2 tsp black pepper, and 1/2 tsp salt. Stir until cheese melts and sauce is smooth. If sauce is too thick, add 2–4 tablespoons reserved pasta water or the reserved shrimp poaching liquid to reach a glossy, saucy consistency.

Add the drained pasta to the skillet with the rosé sauce. Toss gently over low heat, adding reserved pasta water a few tablespoons at a time to coat the pasta evenly and create a silky sauce (use 60–120 ml as needed).

Fold in the poached shrimp, cooked lobster pieces, and blue crab meat into the sauced pasta just until heated through (about 1–2 minutes). Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

Remove from heat and stir in 2 tablespoons chopped parsley and 2 tablespoons grated Parmesan to finish.

Serve immediately, dividing into 4 portions. Garnish each plate with extra parsley, a sprinkle of grated Parmesan, a pinch of crushed red pepper (optional), and a lemon wedge.