This rich seafood pasta is enhanced with the assertive flavor of Gorgonzola.

Adapted from Varano’s Italian Restaurant

Makes 2 servings

1 tablespoon olive oil, or as needed
3 ounces fresh sea scallops
4 peeled and deveined shrimp (16/20 count)
1 tablespoon unsalted butter
1 tablespoon minced shallots
¼ cup vodka
2½ cups heavy cream
2 tablespoons Gorgonzola dolce
¼ cup sweet peas
2 ounces fresh-picked lobster meat
salt to taste
freshly ground black pepper to taste
8 ounces cooked fettucine

1. Heat oil in a large skillet over medium-high heat. Add scallops and shrimp and sear. Transfer to a plate and set aside.
2. Add butter to skillet and melt. Add shallots and saute for 15 to 20 seconds, then deglaze the pan by adding the vodka and flambé.
3. Add cream, Gorgonzola dolce, and peas. Simmer over medium heat until reduced by approximately a third to thicken sauce.
4. Stir in reserved shrimp and scallops along with the lobster meat. Season with salt and pepper to taste, toss with hot fettucine, and serve.