A delightful seafood pasta dish with a creamy sauce and fresh vegetables, perfect for a special dinner.
Melt the butter in a pot over medium heat, then whisk in the flour until smooth.
Ensure the flour is fully incorporated to avoid lumps in the sauce.
Gradually add the milk to the roux, whisking constantly, then add the nutmeg and old bay seasoning. Cook until the sauce thickens.
Stir continuously to prevent the sauce from sticking to the pot.
Heat the olive oil in a large pan over medium heat. Add the red onion and cook until softened.
Cook the onions until translucent for a sweeter flavor.
Add the garlic and snow peas to the pan and cook for 2 minutes.
Stir frequently to prevent the garlic from burning.
Add the shrimp and lobster to the pan and cook until the shrimp turns pink.
Avoid overcooking the seafood to keep it tender.
Pour the creamy sauce into the pan and mix well with the seafood and vegetables.
Ensure the sauce coats all the ingredients evenly.
Cook the angel hair pasta according to the package instructions, then drain.
Cook the pasta al dente for the best texture.
Mix the cooked pasta with the seafood and sauce mixture in the pan.
Toss gently to avoid breaking the pasta.
Serve the pasta on plates and garnish with fresh parsley.
Add a sprinkle of grated Parmesan for extra flavor.
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