Description
Creamy Spicy Lobster Pasta is an elegant yet approachable dish, perfect for date nights or special dinners at home. It features tender chunks of lobster tossed in a rich, spicy cream sauce with garlic, Parmesan, and a hint of tomato, all swirled into perfectly cooked pasta. A luxurious balance of heat and decadence in every bite.
Ingredients
Scale
Pasta
- 8 oz linguine or fettuccine
Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 small shallot, finely chopped
- ¼ teaspoon crushed red pepper flakes (or to taste)
- ½ cup dry white wine
- ½ cup tomato sauce or crushed tomatoes
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Seafood & Garnish
- 1½ cups cooked lobster meat, chopped into bite-sized pieces
- 2 tablespoons chopped fresh parsley
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. Drain the pasta, reserving ½ cup of the pasta water for later use.
- Prepare the base: While the pasta is cooking, heat olive oil and unsalted butter in a large skillet over medium heat. Add the minced garlic, chopped shallot, and crushed red pepper flakes, sautéing for 1 to 2 minutes until fragrant but not browned.
- Deglaze and simmer: Pour in the dry white wine and allow it to simmer for 2 to 3 minutes to reduce slightly, concentrating the flavors.
- Add tomato and cream: Stir in the tomato sauce or crushed tomatoes along with the heavy cream, bringing the mixture to a gentle simmer to meld the flavors together.
- Incorporate cheese and seasonings: Add the grated Parmesan cheese, lemon juice, salt, and freshly ground black pepper. Stir until the sauce becomes smooth, rich, and creamy.
- Heat the lobster: Fold in the chopped cooked lobster meat and cook for another 1 to 2 minutes just until warmed through, ensuring the lobster remains tender.
- Toss pasta with sauce: Add the drained pasta directly into the skillet and toss thoroughly to coat every strand with the creamy, spicy 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 immediately, garnishing with chopped fresh parsley and additional Parmesan cheese if desired for extra richness and flavor.
Notes
- You can use frozen lobster tails—just boil and chop before adding to the sauce.
- For extra heat, increase the crushed red pepper flakes or add a dash of your favorite hot sauce.
- If lobster is unavailable, shrimp or scallops make excellent substitutes in this recipe.
