• Three jumbo shrimp, raw
  • 1 lobster tail, raw, quartered
  • 6 sea scallops, raw
  • ¼ red onion rough chop
  • 4 asparagus cut in fourths
  • 1 clove chopped garlic
  • Pinch fresh basil
  • 1 teaspoon Cajun spice (adjust to taste)
  • 2 tablespoon Extra Virgin Olive Oil
  • ¼ cup chablis
  • ½ cup heavy cream
  • ¼ cup Romano cheese
  • 8oz pasta (par cooked)


  • Heat Extra Virgin Olive Oil in a large skillet
  • Add all seafood, onions, asparagus, spices and herbs to sear.
  • Once lightly browned, deglaze the pan with white wine and add heavy cream to simmer and reduce approximately 5 minutes.
  • Now add Romano cheese and pasta and let simmer another 3-4 minutes. Serve and enjoy!!
joe coffee Provincetown

There’s more where that came from! Ptownie has more to share about our special town at land’s end. Check out our 2020 Guide to Provincetown on a Budget!