SHRIMP AND LOBSTER FRA DIAVLO
Shrimp and lobster in a spicy tomato sauce served by itself as a low carb meal or with pasta. Don't forget the charred and crusty French bread! This is a 30 minute, 1 pot dinner that has a good amount of spice to it. Naturally gluten free and low carb (without the pasta and bread).
Ingredients
- 3 tbsp Olive oil
- 1 LB Shrimp peeled and deveined
- 4-5 oz Lobster tail removed from shell
- 1 tsp Red pepper flakes
- 1 tsp Salt
- 1 medium Shallot sliced
- 3-4 clove Garlic thin sliced
- ½ cup White wine Sauvignon Blanc
- 28 oz Crushed tomatoes
- 1 tsp Oregano dry
- ¼ cup Basil
- Parsley (optional) for garnish
- Parmesan cheese shredded or grated
- ½ LB Pasta
Instructions
- Place shrimp and diced lobster in a bowl and sprinkle with salt and red pepper flakes. Slice shallot and peeled garlic and set aside.
- In a large skillet add 2 tbsp olive oil and sauté shrimp and lobster over medium heat for 5 minutes. Remove from pan and set aside.
- In the same pan, add 1 tbsp of olive oil and sauté the shallot and garlic over medium heat for 2 minutes. Pour wine into pan and let simmer for 5 minutes.
- Add the tomatoes and oregano to pan and cover. Simmer for 15 minutes. Cook pasta according to package.
- Combine the shrimp and lobster back into the pan and add the pasta (if using). Toss with basil and parsley.
Notes
Nutritional values calculated without pasta.
CAL 208 CARBS 13G FAT 8G PROTEIN 17G FIBER 4G SUGAR 5G