ingredients
For Creole Sauce:
2 Tablespoons butter salted or unsalted
2 garlic cloves diced
2 cups whole milk
4 Tablespoons All- purpose flour
2 teaspoons Creole Seasoning
1 teaspoon dried oregano
½ teaspoon smoked paprika
1 cup canned diced tomatoes drained (optional)
½ teaspoon salt or to taste
INSTRUCTIONS
-Melt butter in skillet over medium-low heat.
-Add garlic and cook, stirring, about 1 minute.
-Add flour, and whisk until blended.
-Add milk gradually, whisking until incorporated.
-Add seasonings and stir.
-Turn heat to medium and cook, stirring constantly, until mixture thickens.
-Add tomatoes and salt, and reduce to simmer for 10 minutes, stirring occasionally.
-Keep warm, stirring occasionally.
For seafood:
-You’ll need to use about 1-2 pounds of shrimp and 2 lobster tails. Remove the lobster and shrimp from their shell. Rinse and pat dry.
-Check for any shell parts when done.
-Cut lobster into bite sized chunks.
-Place both on a plate then season with salt and pepper, to taste.
-Set aside.
For pasta:
-Make fettuccine or linguini pasta per package directions. Drain and rinse with cold water.
-Set aside
For #cooking seafood:
-While pasta is boiling in a separate large pan over medium heat add 1 tablespoon oil and 1 tablespoon unsalted butter.
-When butter has melted place shrimp and lobster in same pan and cook for about 3-4 minutes only, toss, and cook until each are no longer pink and slightly firm to the touch. They will finish cooking in sauce.
For completion:
-In same pan on medium low heat, add your pasta with the seafood, gradually, then pour in ½ cup of Creole sauce at a time until desired consistency. For creamier pasta use about 2 cups at a time. Stir well.
-Add in 3 cups chopped fresh spinach and cook for another 1-2 minutes until seafood is cooked through.
I add about 2 teaspoons of Creole spices when done. Serve. Many have asked for my recipe, so enjoy y’all!
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