Lobster & Prawn Fettuccine
Chef Cathy gives us a romantic idea for Valentine's Day. See more at www.chefcathyzeis.com.
1 package spinach fettuccini
1-16 oz. jar tomato-basil spaghetti
1 small zucchini, cubed, about 1" thick
1 small yellow squash, cubed, about 1" thick
2 medium lobster tails, steamed, sliced 1" thick *remove shell
5 prawns or large shrimp, shelled and deveined, sliced about 1" thick
4 TBS. extra virgin olive oil
1/4 cup white wine
1/4 tsp. garlic powder
1/4 tsp. lemon pepper
1/4 tsp. cayenne pepper
grated parmesan cheese
sprig of fresh oregano for garnish
Cook fettuccini according to package directions. In a large skillet over medium-high heat, saute zucchini and squash in oil and spices. Cook for 3 minutes, stirring occasionally. Add prawns or large shrimp and cook for another 3 minutes. Pour sauce into pan, add wine and stir to incorporate. Lower heat and simmer for 5 minutes. Drain pasta and place in the center of a serving dish. Pour sauce over pasta and sprinkle with parmesan cheese. Garnish with fresh oregano.