‘The Pioneer Woman’ Ree Drummond: Creamy Lemon Pasta With Steak and Lobster
Ree Drummond’s creamy lemon pasta with steak and lobster
Drummond says she saw a lot of steak and lobster on Alex’s Instagram feed when documenting her honeymoon. (Drummond shared a few moments from Alex’s wedding.) This dish is inspired by those photos.
Drummond starts the recipe by adding butter to a hot skillet filled with olive oil. She then adds lobster meat (she uses claw and knuckle meat). Drummond says the meat looks delicious and she has to restrain herself, so she doesn’t reach into the pan for the lobster and “go for it.”
Once the lobster is ready, Drummond removes the meat and turns up the heat. She adds beef tenderloin to the pan and seasons it with lemon pepper seasoning. Drummond cooks the meat until it’s medium rare. Once the tenderloin is done, she lets the meat rest while the pasta is prepared.
Preparing the pasta sauce
Drummond makes the pasta sauce in the same skillet. For the sauce she uses finely diced shallots, minced garlic, red pepper flakes, and minced oregano and thyme. Drummond stirs the mixture so she can “release the magic.”
Next, Drummond adds wine, cream, and lemon zest to the pan. She lets the mixture thicken and reduce for about one minute. Drummond says whenever she makes pasta sauce, she always sets aside a little bit of the pasta water. She pours a bit of water into the pan so that it will thin out and not become too thick or “gloopy” as Drummond likes to say.
Preparing the pasta
For the pasta, Drummond likes to use angel hair. She says angel hair pasta is very good with any light, creamy pasta because it “coats” the noodles. Drummond tosses the pasta in the sauce and pours lemon juice on top and sprinkles parsley. She then adds the beef tenderloin and the lobster pieces.
Ree Drummond’s pasta with tomato cream sauce
If you’re looking for a pasta recipe with sauce, one recipe that will tickle your tastebuds is Drummond’s pasta with tomato cream sauce. She says tomato cream sauce is a mixture of red and white sauce. Drummond starts by sautéing diced onions and garlic in a pan with olive oil and butter.
Next, Drummond adds two cans of tomato sauce. She says you can use marinara sauce, but she prefers to keep things simple. She stirs the mixture and then she adds salt and pepper. Drummond also adds a little sugar to counteract the acidity of the sauce. She recommends cooking the tomato sauce for 15 minutes.
For the next step, Drummond makes the pasta. She prefers to use fettuccine, because she loves the way the sauce coats the noodles. Once the tomato sauce is ready, Drummond adds the cream. She recommends adding between ¾ of a cup to one cup of cream.
“That image of the cream swirling into the sauce, there’s nothing like it,” says Drummond. You can find the complete ingredients list and directions on the Food Network website.
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