Serves 6Creamy Lobster Linguine
Recipe by Giada De Laurentiis
Does seafood pasta get any better than a creamy lobster linguine? I don’t think so! This decadent pasta feels fancy, but it’s deceptively easy. If you don’t want to steam your own lobsters, you can buy the meat already prepared from your local seafood market or grocery store. The sauce itself is super easy. It’s a classic pink sauce that starts with aromatics and comes together with some tomato purée and heavy cream. Plus, this one has crispy bacon for added flavor and crunch. As usual, finish cooking the pasta in the sauce with a little bit of pasta water — the key to perfect pasta!
This is a great pasta to serve for dinner parties or Sunday supper with the family. During the holidays, it’s great on a Feast of the Seven Fishes menu, but I love to serve it all year round!
Creamy Lobster Linguine
Prep Time
Cook Time
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INGREDIENTS:
- 3 tablespoons extra-virgin olive oil
- 2 slices bacon chopped
- 3 shallots minced
- 2 cloves garlic chopped
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 2 cups tomato puree
- 1/4 cup cream
- 1 pound linguine
- 1/4 cup freshly grated Parmesan plus more for serving
- 1 cup baby arugula roughly chopped
- 1/2 cup fresh basil leaves roughly chopped
- 1/4 cup fresh tarragon leaves roughly chopped
- 1 cup frozen peas thawed
- Two 1 1/2-pound lobsters steamed, meat removed
INSTRUCTIONS:
- As seen on: Giada's Holiday Handbook, Episode 4. Santa's Grab Bag.
- Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
- Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute.
- Serve with additional Parmesan if desired.
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