Typhanie Cooks

1: Season prepared shrimp and lobster with seafood seasoning.

2: Cook spaghetti in seafood stock or salted water according to package instructions.

3: Add coconut oil to a pan on medium heat. Sear shrimp and lobster pieces for one minute on each side. Be careful not to cook all the way through yet. Set seafood aside.

4: In the same pan, on medium-low heat, sauté chopped onion, scallion, thyme, and crushed allspice for one minute.

5: Add curry powder to the pan to toast for one minute.

6: Deglaze the pan with half a cup of pasta water. Use a wooden spoon to gently scrape up any bits stuck to the pan.

7: Stir in garlic and coconut cream. Bring sauce to a low simmer for two minutes, then add bell peppers and scotch bonnet pepper. Simmer for another five minutes on low heat.

8: Add a cup of pasta water to replace any liquid that may have reduced. Stir in butter, then re-add seafood for two minutes to finish cooking and soak in the coconut curry flavor.

9: Add spaghetti to the pan (may not need all of it) and a final splash of pasta water, as the pasta will soak up most of the sauce.

10: Turn off heat, then mix in or top with parmesan cheese and parsley as desired.