Paella Inspired Seafood Pasta with a Cognac Cream Sauce

Total Time:
45 min
20 min
25 min

4 to 6 servings, depending on shrimp and lobster size

  • 2 tablespoons butter
  • 1 shallot, minced
  • 2 tablespoons paella spice blend
  • 1 cup heavy cream
  • 3/4 cup grated Parmigiano-Reggiano
  • 2 cloves garlic, chopped
  • 1 1/4 cups seafood stock
  • 4 tablespoons cognac
  • 1/2 teaspoon lemon zest
  • Fine sea salt
  • 1 pack rice noodles
  • 8 ounces King crab meat
  • 1 lobster tail, meat removed, shell discarded
  • 10 medium shrimp, shells and tails removed
  • Corn oil, for deep frying
  • 1 pound mussels
  • 1/2 a lemon, juiced
  • Fresh parsley, chopped, for garnish
  • Melt half of the butter in a medium saucepan over medium-low heat. Add half of the shallots and some of the paella spice blend. Add the cream and simmer for 5 minutes. Then add the cheese and half the garlic and whisk quickly until thick. Add a quarter of the seafood stock, the cognac and lemon zest to the sauce and let this reduce until thick and creamy. Add salt to taste.

  • Soak the dried rice noodles in warm water to soften.

  • Sprinkle the crab meat, shrimp and lobster with some paella spice blend and salt. Take some of your noodles and lay on a flat surface. Add a portion of crab meat, shrimp and lobster in the middle of the noodles and wrap them. Repeat steps for the "rice noodle bundles of seafood."

  • Heat the oil in a heavy pot and deep fry the noodle bundles until golden, about 5 minutes. Remove from the oil, drain on paper towels and season with sea salt immediately.

  • In a skillet add the remaining butter, garlic and shallots and cook over medium-high heat. Add the remaining seafood stock and the lemon juice. Add the mussels to the broth and steam until opened.

  • Place the fried seafood bundle in the middle of a bowl and spoon sauce around. Place mussels in each corner of the bowl (4 per serving). Garnish with chopped parsley

  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

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    Recipe courtesy of Food Network Kitchen