Shrimp and Lobster Pasta

Serves: 2


1 lobster tail, cooked

1 Tbsp Flying Olive Garlic or a Flying Olive Single Varietal of Choice

1 Large shallot, minced

1 clove garlic, minced

½ cup dry white wine

1 Tbsp freshly squeezed lemon juice (save the unused lemon)

Salt and freshly ground pepper

½ lb raw shrimp, peeled and deveined, cut in half if large, thirds if really large

2 Tbsp chopped fresh Italian parsley

1/3-1/2 lb long pasta, such as angel hair

Cut the remaining lemon into slices or


Bring a large pot of water to boil. Add the lobster tail and cook for 3 minutes. Take out of the water and set aside to cool. Keep the water for your pasta.

Add the pasta to the lobster water and cook for 1 minute less than the package directions. Reserve a little pasta water, about ¼ cup for later. Drain the pasta when it is finished cooking. done.

While the pasta is cooking, add the Flying Olive EVOO of choice to a large skillet over medium heat. When the oil shimmers, add the shallot. Sauté for 2 minutes. Add the garlic and cook 30 seconds. Add the wine, and cook over high heat for 3 minutes. Stir in the lemon juice; reduce heat, and simmer for 1 minute. Remove from the heat and stir in the parsley, salt, and pepper.

Return everything to the pasta pot and toss together. Add a little pasta water or Flying Olive EVOO if the sauce seems dry. Scatter the lemon pieces or slices around or over the pasta. Squeeze a little lemon juice over the pasta and use the remaining lemon slices or quarters for individual servings.

Submitted by Barb and Chuck L.