Shrimp and Lobster Pot Pie

I was never a huge fan of the vegetables I found in my pot pie when I was a kid, mainly the peas and carrots. However, I absolutely loved, loved, loved the flaky crust, the tender chunks of chicken and the rich, flavorful gravy.

This recipe is a more adult version of my childhood favorite, instead, I used sweet, tender lobster, delicate shrimp and briny crawfish as the proteins, and replaced the chicken broth with clam juice. The clam juice adds another layer of that great briny seafood flavor without it tasting too fishy. And much to my mother’s delight, I now have no qualms eating peas and carrots, in fact, they’re an absolute must for that nostalgic look and flavor.

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Crawfish à la crème with Shitake Mushroom Fettuccini

Crawfish à la crème with Shitake Mushroom Fettuccini

A rich, creamy sherry sauce folded into sweet, tender crawfish and earthy mushroom infused pasta is by far one of my favorite, decadent bites. When you order the dish in a restaurant, though, it’s often weighed down by unnecessary fat and calories, causing you to feel uncomfortable by the time you’re finished eating it.

Not wanting to give up on this delectable dish, I came up with this lightened version, replacing the heavy cream with reduced fat half and half and using light butter and heart-healthy olive oil. The sauce still has the rich, flavorful taste you look forward to, but you walk away from the table without any of the guilt!

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