WFD? Seafood Creole Tagliatelle

Let the good times roll! Here is a pasta recipe worth blogging about and one that I am so excited to bring to you! I have to admit, most of my pasta dishes are usually inspired by a cleaning-out-the-fridge frenzy: Penne with….over-ripe tomatoes, wilted basil, molding provolone, and questionable slab bacon. It tastes great when it all comes together, but it’s nothing new.
However, I am happy to report that this recipe for Seafood Creole Pasta is much more than your average blah-blah pasta dish; it’s decadent enough to serve guests at a dinner party. I tend to steer away from serving pasta when I entertain because it is so, well, week-night supper, but I think this is going on the menu really soon!I have to credit the talented Montreal chef Phillipe de Vienne for this recipe as it is yet another fantastic recipe from his titillating cookbook. Seriously, if you haven’t bought it yet, go get it (available in French only).

Seafood Creole Pasta
1 lb shrimp, with their shells
1 lb Tagliatelle or Fettuccine
1 teaspoon lemon juice
1 cup butter, cold and cubed
6 cloves of garlic, chopped
1 bundle of green onions, sliced finely
1 cup lobster or crab or oysters or scallops
For the Shrimp Stock: Shrimp shells
1 onion, chopped
2 cloves garlic, chopped
1 stalk of celery, chopped
1 cup white wine Ground Spices: 2 teaspoons Cajun Spice Blend(see below)
½ teaspoon white pepper
½ teaspoon dried oregano
½ teaspoon dried garlic Cajun Spice Blend: 3 Tablespoons paprika
1 teaspoon Cayenne
2 teaspoons black pepper
2 teaspoons white pepper
3 tablespoons dried onion flakes
½ tablespoon dried thyme Place all the ingredients for the shrimp stock in a pot with 2 cups of water. Bring to a boil and let simmer for 30 minutes uncovered. Strain and reserve the fragrant stock. (I did this the day before.)

Combine in a spice grinder the Cajun blend, white pepper, dried oregano and dried garlic. Pulse until fine.

Bring a large pot of water to a boil, add some salt and cook pasta.

At the same time, place a large pot on medium-low heat. Add 1 1/2 cups of the shrimp stock, ground spices and lemon juice.
Bring it to a boil and add butter, shrimp, garlic and green onion.
Stir constantly until the butter is all melted and the sauce becomes creamy. Add the remaining seafood ( I used lobster) and cook gently another 1-2 minutes.

Check to see if the pasta is cooked and when it is ready, strain it well and add to the sauce.
Mix well, gently cook another minute and serve immediately.

Oh, BABY.