SEATTLE — Pimienta Bistro transports anyone who comes through their doors into a world of fine dining. The restaurant's Latin American/European fusion menu gives customers access to a unique mix of flavors they aren't likely to find anywhere else.
Chef and owner Blanca Rodriguez was born in Guadalajara, Mexico and later in life traveled around Europe which inspired her to open a restaurant of her own that combined her culinary influences. Thus Pimienta was born. Chef Rodriguez joins New Day Northwest to show us how to make her famous Lobster and prawn linguine and talk about the restaurant.
Check out the recipe Rodriguez made on the show today below.
Lobster and prawn linguine:
- ¼ lb. Linguine cooked according to package instructions
- 2 tbsp of olive oil
- 2 oz of Seasonal mushrooms (sliced)
- 2 oz of asparagus (chopped on a bias)
- Splash of white wine
- Meat from 2 steamed lobster tails, chopped
- 4 prawns per dish
- ½ cup salted butter (Cold)
- 2 cups heavy whipping cream
- ¼ cup of lobster stock (could be replaced for 2 tbsp of all-natural lobster base)
- ½ teaspoon garlic powder
- ½ teaspoon of toasted coriander
- Ground black pepper to taste
- Parmesan cheese to garnish
- Add butter to a saucepan and whisk until melted, add heavy whipping cream and seasonings into the pot. Stir. Cook while stirring until it starts to boil Stir until all ingredients are well blended. Set aside.
- In a sauté pan place the mushrooms and cook for about 2 minutes, add asparagus and wine until wine evaporates.
- Add chopped lobsters and prawns and sauté for another minute.
- Add sauce and let it reduce until all is incorporated.
- Arrange in a pasta bowl and garnish with parmesan cheese.