Braden Family Cookbook

Chuck Braden

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SEAFOOD RADIATORE                            Jake’s Seafood 

(This is one of the best seafood pasta’s I have cooked.  It is flavorful, rich and actually pulls off adding Parmesan cheese to seafood!) 

6 oz dry or 1 pound fresh pasta (radiatore, penne, fusilli)
2 TBSP. butter
2 cups sliced mushrooms (about 8 oz.)
8 oz. cooked seafood (shrimp, lobster, langoustino, etc.)
1 cup tomato, pipped, skinned & diced
2 TBSP. Dijon mustard
3/4 cup cream (whipping or heavy whipping)
˝ cup fresh grated Parmesan cheese
1 TBSP. fresh basil, shredded

Cook pasta al dente, rinse in cold water, drain & reserve.  Return a pot of water to the stove, put  a colander in it and bring water to a boil. 

Melt the butter over medium heat and saute mushrooms for about two minutes, until they begin to soften.  Add tomatoes, mustard, cream, Parmesan cheese and basil and simmer for 2 - three minutes.  Add cooked seafood and bring it to temperature of sauce.

Dip pasta into boiling water, drain & add to the seafood and sauce.  Toss to combine and coat.

Makes two servings. 

Serve with a Chardonnay or Sauvignon blanc.  Tossed salad with a light dressing & crusty French or Italian bread.  This is really good.  I would use lobster or maybe good quality lump crab meat to make it super special.