Description
This creamy spicy lobster pasta is an elegant and flavorful Italian-American dish featuring tender lobster meat tossed in a luscious creamy tomato and white wine sauce with a hint of heat from red pepper flakes. Perfect for a special dinner, it combines al dente linguine with a rich, silky sauce enhanced by garlic, shallots, Parmesan, and fresh parsley.
Ingredients
Scale
Pasta
- 12 oz linguine or fettuccine pasta
Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 small shallot, minced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1/2 cup dry white wine
- 1/2 cup seafood or chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Lobster & Garnish
- 8 oz cooked lobster meat, chopped
- 2 tablespoons chopped fresh parsley
- Lemon wedges (for serving)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
- Sauté Aromatics: In a large skillet over medium heat, add olive oil and butter. Once melted, add the minced garlic, minced shallot, and crushed red pepper flakes. Sauté for 1 to 2 minutes until fragrant without browning.
- Build the Sauce: Stir in the tomato paste and cook for another minute to deepen the flavor. Deglaze the skillet with the dry white wine, scraping any browned bits from the bottom. Let the wine simmer for 2 to 3 minutes to reduce slightly.
- Add Cream and Broth: Pour in the seafood or chicken broth followed by the heavy cream. Lower the heat and let the sauce simmer gently for 5 to 7 minutes until it thickens slightly. Stir in the grated Parmesan cheese, lemon juice, salt, and black pepper to adjust seasoning.
- Add Lobster & Combine: Gently fold in the chopped lobster meat and let it warm through for 1 to 2 minutes. Add the cooked pasta to the skillet and toss to evenly coat the noodles with the sauce, adding reserved pasta water a little at a time if needed to loosen the sauce to your desired consistency.
- Serve: Plate the lobster pasta hot, garnished with fresh chopped parsley and lemon wedges on the side for squeezing over.
Notes
- Use freshly cooked or thawed frozen lobster meat for best texture and flavor.
- For variations, substitute lobster with shrimp or scallops if preferred.
- Adjust the amount of crushed red pepper flakes to control the spiciness.
- Reserve some pasta water to help loosen the sauce if it becomes too thick while tossing.
- Serve immediately for the freshest taste and optimal sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 3g
- Sodium: 540mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 150mg
