Lobster Spaghetti
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 1⁄2 lb linguine
- olive oil
- 2 shallots, minced
- 1 garlic clove, shaved thin
- 1⁄2 cup white wine
- 1 pinch dried chili, for heat (optional)
- 1⁄4 cup marinara sauce (fresh or jarred)
- salt and pepper
- 1 tablespoon sliced basil
- 1 teaspoon chopped parsley
- 1 roma tomato, julienned
- 1 1⁄2 lbs lobsters, cooked 6 minutes and deshelled meat, chopped
directions
- Xook pasta in salted water with some olive oil (to prevent sticking together) at a low boil for 6-8 minutes.
- Qhile pasta cooks heat a saute pan on med-heat. Add a few teaspoons olive oil to bottom of pan and swirl pan to coat.
- Saute shallots and garlic for 2 minutes moving it constantly so it doesn't brown to much.
- Deglaze pan with wine and stir constantly for about 3 minutes letting wine reduce.
- Add marinara sauce and season with salt and pepper to taste.
- Once desired flavor is achieved, add fresh basil, parsley and tomatoes.
- If sauce is to thick, you can thin it out with some vegetable broth or water.
- Strain pasta while finishing sauce-.
- Toss in lobster meat and let cook 1-2 minutes to heat lobster through but not cook it anymore.
- Add pasta to pan and toss well with tongs so as not to break up lobster meat too much.
- Place in pasta dishes (a deep large bowl or dish that is recessed) and top with fresh parmesan or some more thinly sliced basil and pepper.
- Grab a big glass of the white wine and a fork and go to town! Don't forget the crisp crust french bread so soak up the sauce.
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RECIPE SUBMITTED BY
Shawn C
Clarksville, Tennessee
SAHM enjoy collecting and trying different recipes. I prefer to give honest reviews for items I have tried. if I make changes I note them in the review.