Angel Hair Pasta with Chilean Sea Bass, Shrimp, Baby Spinach in a Delicate Lobster Bisque
A short-cut version of a restaurant dish made from gluten-free angel hair pasta, seafood, and spinach
Ingredients
- 1 tbsp olive oil (extra virgin)
- 1 clove garlic
- 2 ounces cappellini angel hair pasta, gluten-free
- 6 ounces lobster bisque or similar seafood-based soup (read full instructions below if you want to make this from scratch)
- 1 pinch basil leaves (fresh) chopped
- 1 ounce sea bass (Chilean)
- 2-4 shrimp Mexican white (size 16/20)
- 1 ounce spinach a large handful
Instructions
- Cook the angel hair pasta by bringing a large pot of water to boiling, add a large handful of kosher salt and cook al dente, about 2-3 minutes. Drain.
- In another pan, heat the olive oil, add the garlic just until it starts to brown.
- Add the shrimp and sea bass and sear them.
- Add the lobster bisque and reduce.
- Add the pasta and the spinach and basil and cook until wilted.
- Add a little of the pasta water and stir to coat everything.
- Add a touch of olive oil, salt to taste, and serve in a pasta bowl garnished with fresh basil leaves.