The full description is…
Meyer Lemon & Garlic Artisan Pasta w/ a Grand Marnier and White Wine Sauce, served with Pan-Seared Halibut topped w/ a Lemon-Basil Garlic Butter on bed of sautéed Olive Butter Kale…garnished w/ Pan Seared Louisiana Gulf Shrimp…BAM!!!
I will make this easy for y’all this time. This dish was inspired by my favorite chef, Chef John of the Food Wishes culinary blog, who prepared Creamy Bay Scallop Spaghetti. What follows are the ingredients and Chef John’s prep video…then I will show you how I took this recipe and made it my own…
I followed the basic recipe above, but I layered several different flavors to give my dish a complex richness that was simply delicious.
I used Meyer lemons for the juice and zest because of their subtle sweetness. Instead of cooking sherry I used Grand Marnier and white wine…they produced an amazing flavor in the sauce. Oh, I sampled several wines to make sure that they were fit for consumption…hahahahaha!
In addition to Italian parsley, I added lots of fresh basil. And instead of spaghetti, I prepared some really tasty colored artisanal pasta.
Olive oil and fresh cream butter served as a flavor bridge between the creaminess of the pasta, and the tartness of the lemon and garlic sauce. The kale, halibut, and Gulf shrimp completed the meal, and provided just the right level of AWESOMENESS!
Now before I present my plated version of this dish, take a look at the aftermath…
YES!!! It was THAT good!