Рецепт Creamy Lobster Pappardelle with Zucchini Ribbons
Creamy Lobster Pappardelle with Zucchini Ribbons
March 18, 2014 By: Kathy Steger13 Comments
Rating 5.0 from 2 reviews
- Prep time: 10 mins
- Cook time: 25 mins
- Total time: 35 mins Ingredients
1 8oz package pappardelle pasta 1 cup white wine 1½ cup chicken stock ½ tsp dry thyme 1 garlic clove, minced 2 lobster tails ⅓ cup frozen peas 1 zucchini, made into ribbons (use vegetable peeler to make ribbons by pulling the peeler across the vegetable to create ribbons) 2 tbsp mascarpone cheese (or cream cheese if you can't find mascarpone) 1 tbsp olive oil fresh parsley salt to taste Instructions
Cook pappardelle according to package directions. Drain. While pasta cooks bring stock, wine, garlic and thyme to a simmer in a large skillet. Add lobster tails, cover and cook for about 5 minutes, turning once. Remove and allow to cool a few minutes. Chop into 1 inch chunks. (Don't worry if it's not fully cooked, it will finish cooking when returned to the pot) Add olive oil to the wine mixture. Season with salt if needed. Allow to simmer until reduced by half. Stir in mascarpone and peas. Add lobster chunks. Cook another 2 minutes. Add pasta and zucchini ribbons. Stir gently to combine. Serve sprinkled with fresh parsley. 3.2.2310
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