My old roommate in San Francisco A taught me how to make pasta.
When we were living together in the bay area many years ago, I was in charge of making Malaysian and Chinese food in the kitchen, while A excelled in western food. She made killer mash potatoes (from scratch!) and great pasta. While we didn’t indulge in seafood-loaded pasta like this back then, her pasta was always delectable–with really simple ingredients such as unpeeled straw mushrooms, chicken or shrimp. It was a very humble, easy, and practical dish. It was great for our budgets, especially during the dot bomb days…
If A were to read this post today, I am sure she would be amazed by my newly acquired cooking skill. I have since perfected my Italian pasta, plus I have upgraded the toppings to all our favorite fruits de la mer. I suspect she would ask for a second helping. *wink*
To make it an ultra luxury dish, I got some fresh Florida rock shrimp. Both crunchy and succulent, Florida rock shrimp is worth every buck I spent. (They were priced at $19.95 per pound.) Throw in some calamari rings, scallops, shrimp, mussels, cherry tomatoes, and freshly-plucked sweet basil leaves, you have a 5-star dish that you can make anytime to impress yourself, or your guests.
Click the above gallery to view the complete pictures set; a total of 8 pictures for your drooling viewing pleasure.
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Akos Fintor
Thanks for the insight.
I guess I’m gonna have to come back and hang out more on this site!
Cheers!
elainechow
Made this for my bf last night and he loved it! He’s asked me to cook it for him again already! This is so simple yet absolutely delicious! Highly recommended! Thanks for sharing this with us!
Celeste O
I would make the sauce from scratch instead of using a jarred sauce, but this sounds interesting. I’ll be using fresh Louisiana oysters and white shrimp caught in the shallow waters of Louisiana (deep water shrimp has a weird iodine taste I don’t care for and shallow water shrimp is sweeter).