Description
A rich and creamy spicy lobster pasta featuring tender lobster meat tossed in a smooth Parmesan and cream sauce with a hint of red pepper flakes, served over perfectly cooked linguine or fettuccine. This elegant Italian-American dish is quick to prepare and perfect for special occasions or a luxurious weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz linguine or fettuccine
Sauce
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup dry white wine or seafood stock
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Lobster and Garnish
- 8 oz cooked lobster meat, chopped
- Juice of 1/2 lemon
- Salt and pepper to taste
- Chopped parsley or basil for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the linguine or fettuccine until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
- Prepare the sauce base: In a large skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and red pepper flakes and sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Deglaze and simmer: Pour in the white wine or seafood stock, allowing it to simmer for 2 to 3 minutes to reduce slightly, which concentrates the flavors.
- Finish the cream sauce: Stir in the heavy cream and grated Parmesan cheese, whisking continuously until the sauce is smooth. Let it simmer for another 2 minutes until it thickens slightly.
- Add lobster: Gently fold in the chopped lobster meat, cooking for 2 to 3 minutes until heated through. Season with lemon juice, salt, and pepper to your taste.
- Combine pasta and sauce: Add the cooked pasta to the skillet and toss gently to coat it with the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Serve: Plate the pasta, garnishing with chopped parsley or basil. Serve immediately while warm.
Notes
- You can use frozen lobster tails, cooked and chopped, as a convenient substitute for fresh lobster meat.
- If lobster is unavailable or for variety, shrimp or crab can be substituted with excellent results.
- For an extra spicy kick, add a dash of hot sauce or increase the amount of red pepper flakes.
- Ensure not to burn the garlic when sautéing to maintain a delicate garlic flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
