Seafood and Vegetables in light Avocado Sauce

Seafood and Vegetables in Light  Avocado Sauce over Pasta

 

I had two cooked lobster claws leftover from my Lobster salad dinner and needed to use them.  I found some frozen shrimp, squid and then looked for a few vegetables.  Then there was this lone half of avocado that needed to be used! Hmm....  As I started with the lobster in mind, I did not want to make an over-powering sauce.  A little Avocado ( no cream needed) a bit of cream cheese; again to get a creamy but a light texture.

Well, it surprised me, but I LOVED IT.                                                           Serves four.

3 tablespoons Olive Oil

2 tablespoon butter

½ small onion chopped finely

1 tablespoon minced garlic

½ cup or so chopped snow peas (trimmed first)

5-6 six quarter sized tomatoes chunky

10 peeled and deveined shrimp

4 squid, cleaned and sliced in small rounds

Meat of two lobster claws (optional)

2 tablespoons minced parsley (keep a small bit to garnish at the plate)

1 tablespoon fresh basil minced

1/8 teaspoon red pepper flakes

½ cup white wine or seafood or chicken broth

2 tablespoons cream cheese

½ Avocado

Pasta enough for two

Boil water and begin to cook your pasta of choice to el dente stage.

Melt butter in olive oil and butter together and sauté the onion, garlic, parsley, basil, tomato and snow peas. Add shrimp and squid and cook 2-3 minutes until the shrimp begin to curl and turn pink.  Add the wine and cream cheese  and avocado and cook another 2-3 minutes.  

Add a bit of the pasta water if too dry. Add cooked lobster claws and stir/cook another minute. 

Add pasta to the pan, swirl to heat all together, plate and top with part of the parsley leftover and grate parmesan cheese on top.

TIPS:

1.      Change up any fish to the sauce
2.      Add other vegetables then just the snow peas and tomatoes (your choice)

3.      Asparagus and peas would be nice

4.      A bit of cream will make it a richer sauce ( but sometimes with rich shell fish a heavier sauce is not warranted and detracts from the elegant fish)

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!