While celebrating a belated Galentine’s Day with my mother this past weekend where we participated in a mimosa-filled candle making class, I also took on the project of whipping up a delicious and filling dinner for the two of us once I’d brought her back to her house and was preparing to head home to my apartment for the evening. Like me, my mother also loves shopping at Trader Joe’s – and when I saw a couple of unopened ingredients she had in her fridge from a recent outing – I decided to put together a quick and easy seafood-loaded pasta recipe that is perfect for your Valentine, Galentine, or just for you if you’re in the mood (and you’ll have plenty of leftovers!)
Best of all? This recipe is perfect year-round – not just in the Winter! The last time I made a variation of this was during a Summertime trip with some of my girlfriends, and it was just as much a hit then as it is now!
WHAT YOU’LL NEED:
2-4 SERVINGS:
- 1 box of linguine (or pasta of your choice)
- 1 small onion, diced
- One 16-ounce container of Trader Joe’s Lobster Bisque
- 10 cooked and peeled shrimp, thawed.
- 1 pint cherry tomatoes
- ½ cup Parmesan cheese (with more set aside for serving)
- Basil, oregano, and red pepper flakes, for serving
- Olive oil
WHAT YOU’LL DO:
1. COOK THE PASTA. In a large pot of boiling and salted water, cook pasta to al dente according to package instructions. Drain and set aside.
2. While the pasta is cooking, coat the bottom of your large skillet with olive oil and bring to a medium heat. Add onions and cook 2-3 minutes until soft. Then, add the shrimp and heat until they are cooked through – about another 2-3 minutes.
3. Add the container of lobster bisque to the onions and shrimp in the skillet, and stir to warm through. If you want a thicker sauce, gradually add some of the Parmesan cheese and continue stirring.
4. Once the bisque is thoroughly heated, add your cooked pasta to the skillet. Toss until the pasta is well-coated with the sauce. Add in more Parmesan cheese and continue to stir until the cheese is melted.
5. Top with basil. oregano, and red pepper flakes. Serve immediately.
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In my Summer variation of this recipe, I also used lemon juice to create a more refreshing finish, but this version is extremely cozy and comforting – which is perfect in the Wintertime. It’s another great dish that you can get creative and experimental with if you want to infuse different flavors and textures!
I’m going to be back next week with another installment of “Local Loves” before we begin winding down the month of February and preparing to dip our toes into March of 2026.
Assuming I can dig my way out of today’s impending snowfall, of course!
Have a great weekend!
xo
Coffee & Chiffon 