Lite Coconut Parmesan Lobster Fettuccine with Grilled Shrimp

I was reading restaurant menus the other day, while looking for my annual NYC birthday dinner destination and stumbled on an entreé for a Lobster in a Light Parmesan Sauce and it so intrigued me that I decided to create a version of that dish. Most people know that seafood and cheese are a no no in Italian cuisine.
Most people be wrong. In the south of Italy, Sicily, Sardena and Capri, they do sprinkle seafood pasta dishes with Romano cheeses. I always wondered where my love of clams and seafood came from. I guess it was my Italian DNA.

Oh, yes, there is such a thing. Don't argue with me, I can curse in Italian and I know where Hoffa is buried.

The Nudge requested something with shrimp so I found a nice Malaysian marinaded shrimp recipe. You have heard of Pan Asian cooking, well I have invented Pan Asian Pisan cooking.

This dish had so much flavor and was not hard to make at all. Even though it uses this you could use Better Than Bouillon Lobster Base and I won't tell.

It's basically a dressed pasta technique. Lobster sauce in one pan, pasta cooks in another, they all get married together and topped with the shrimp. This is a perfect dish to serve to company. They will think they are eating something decadent but the sauce is made with lite coconut milk and all the flavor components are simmered right in. You can make the lobster sauce a day or two ahead and pull it all together in less than 30 minutes.

If you prefer a less expensive version, steam clams and mussels in the same broth and serve with angel hair or just a loaf of bread.

Not a seafood lover, sub out the lobster stock with chicken or vegetable. The uses are endless, and the coconut milk makes it creamy healthy good.
So Sue, where's the Italian in this, besides the pasta part?
Well, I simply infused my sauce with a Parmesan Cheese rind. Yup, just tossed it in there like you would with a soup. I can buy a container for under $3.00 a pound and that's a small amount for a BIG flavor boost.
In Pan-Asian talk....a big bowl of Umami.

Creamy Coconut Lobster Fettuccine
makes about 10 ounces

Lobster Sauce:
* 2 teaspoons ground ginger
* 1 teaspoon ground coriander
* 1/4 teaspoon cumin
* 1/8 teaspoon turmeric
* 2 tablespoons lite brown sugar
* 1 can lite coconut milk
* handful of scallions or chives, cut into 2" pieces
* 1 Parmesan cheese rind
* 1/4 teaspoon red pepper flakes
* 1/8 teaspoon sumac (optional) or 1/2 lemon zest
* 3 tablespoons homemade lobster stock, or 3 teaspoons lobster base

Pasta:
* 1 cup crushed tomatoes
* 1 cup peas
* 1 cup lobster meat
* 1 pound grilled or sauteed shrimp
* 6 ounces Ronzoni's Garden Delight fettuccine
* 1/2 onion, diced
* 1 large clove garlic, minced
* 1/2 sweet red pepper, finely diced or 1/4 cup pimentos

1. Bring a large pot of salted water to a boil.
2. In a saucepan, add the coconut milk, the ginger, coriander, cumin, turmeric, sugar, scallions, red pepper flakes, sumac (or lemon zest), cheese rind. Simmer for 30 minutes, uncovered. Strain and reserve to cool.
3. Wipe out the stockpot and add 1 tablespoon of olive oil. Saute onions, garlic and red pepper. When vegetables are tender, add the crushed tomatoes and all but 1/4 cup reserved sauce. Simmer for 15 minutes.
4. Add the lobster meat and the peas. Strain the pasta, reserving 1 cup cooking water. Add the pasta to the sauce, tossing to coat. Add the pasta water, toss till everything is hot and put in a serving bowl.
Top with the grilled shrimp and spoon the remaining 1/4 cup sauce over shrimp.