Creamy Lobster Linguine Recipe | Giada De Laurentiis
Level: Intermediate
Serves: 6
Nutrition Facts (per serving)
- Serving size: 1/6 of recipe
- Calories: 685
- Total Fat: 19 g
- Saturated Fat: 6 g
- Carbohydrates: 72 g
- Dietary Fiber: 6 g
- Sugars: 9 g
- Protein: 55 g
- Cholesterol: 312 mg
- Sodium: 1296 mg
Total Time: 50 minutes
Prep and Cook Time: 50 minutes
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 slices bacon, diced
- 3 shallots, finely minced
- 2 garlic cloves, chopped
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 2 cups tomato pure
- 1/4 cup heavy cream
- 1 pound linguine pasta
- 1/4 cup grated Parmesan cheese, plus more to serve
- 1 cup baby arugula, coarsely chopped
- 1/2 cup fresh basil, coarsely chopped
- 1/4 cup fresh tarragon, coarsely chopped
- 1 cup frozen peas, thawed
- Two lobsters (about 1 1/2 pounds each), steamed and meat removed
Directions
- Set a large, high-sided skillet over medium heat. Add the olive oil and diced bacon and cook until the bacon begins to crisp, about 8 minutes.
- Add the minced shallots, chopped garlic, and red pepper flakes; saut for about 3 minutes until fragrant. Stir in the salt, tomato pure, and heavy cream. Reduce the heat and let the sauce simmer gently for 5 minutes.
- Meanwhile, bring a large pot of generously salted water to a boil. Cook the linguine for about one minute less than the package instructions (roughly 10 minutes).
- Using tongs, transfer the pasta directly from the pot into the skillet with the sauce. Sprinkle the grated Parmesan over the hot pasta and toss so the cheese melts into the sauce. If the sauce is too thick, add up to 1 cup of the reserved pasta cooking water to loosen it.
- Fold in the arugula, basil, tarragon, peas, and lobster meat. Let the mixture simmer for about 1 minute, just until everything is warmed through.
- Serve immediately, garnished with extra Parmesan if desired.
Categories:
