If you’re a fan of seafood then you will absolutely love this dish! A seafood feast combining shrimp, lobster, and squid which is then topped with pan-seared tilapia. PERFECT for a special meal whether you be treating yourself or creating an impressive date-night at home. Be prepared for endless compliments, my husband savoured every mouthful with comments like ‘salmon seared to perfection’, ‘absolutely amazing’ and ‘creamy and delicious’. Follow the recipe below for the most mouth watering combination of shrimp, lobster and squid folded within creamy pasta and topped with seared salmon.
- Be careful not to overcook the shrimp or lobster to avoid chewy seafood.
- I seasoned the salmon heavily with black pepper but feel free to adjust to your liking.
- The sauce may appear too much at first but as the pasta sits the sauce will thicken ending up in the ideal consistency.
- The salmon can be cooked with or with-out skin, whichever you prefer.
- Lobster (cut into medium pieces)
- 1 lb shrimp
- 1 lb squid (aka calamari)
- 6 cups of penne pasta
- 1 tsp paprika
- 1 tsp Cajun seasoning
- 1 tsp Creole seasoning
- 1 tsp Seafood seasoning (I used J.O company spice seafood seasoning)
- Black pepper, to taste
- Hot pepper of choice (I used my native wiri wiri pepper)
- 1/4 tsp shrimp paste (optional)
- ¼ of each bell peppers: green, yellow, red, thinly sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 500 ml heavy cream
- 1 cup fresh parsley, finely chopped
- 1 tbsp olive oil
- 1 lemon
- Place a pot of water on a high heat and bring it to a boil, then add 1 tsp of olive oil and 1 tsp of salt.
- Pour in the pasta and cook according to packet instructions, approximately 10 minutes. Then drain and set aside.
Lobster, Squid, Shrimp:
- Remove lobster from the shell and cut into medium sizes. Slice the squid into medium sized strips and remove the shell and vein from the shrimp.
- Squeeze a small amount of lemon juice over the seafood.
- Lightly rinse the seafood in cold water then drain.
- Season with paprika, salt, creole and cajun seasoning and set aside.
- Clean the salmon and pat dry with a paper towel.
- Rub 1 tsp of olive oil over the salmon, then add salt, black pepper and a pinch of creole seasoning.
- On high heat add 3 tbsp of oil to a non-stick pan.
- Add the salmon to the pan and sear for about 3 mins, depending on thickness.
- Then add 1 tbsp of butter and 2 cloves of garlic, baste the fish for 1 min.
- Remove the salmon from the pan and allow it to rest for 5 mins before serving.
- Cut your onions, garlic and bell peppers then sauté in olive oil for about 5 minutes
- Pour in the heavy cream then season with paprika, creole seasoning, cajun seasoning, shrimp paste and hot pepper, cook the sauce for 5 mins. Taste and adjust the seasoning accordingly.
- Then add the lobster, shrimp and squid and allow to cook for 5 -7 mins.
- Stir in the cooked penne and mix very well to reheat.
- Add the chopped parsley and cook for 1 min.
- Remove the dish from the heat and serve, garnished with extra parsley.