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Linguine and steamed lobster tossed in a light cream sauce and topped with parmesan and arugula. giadzy.com

Creamy Lobster Linguine

Serves 6

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.

Creamy Lobster Linguine

By: Giada De Laurentiis

Linguine and steamed lobster tossed in a light cream sauce and topped with parmesan and arugula.

Creamy Lobster Linguine

Serves:
6
Cooking Level:
Prep Time
15 minutes
Cook Time
35 minutes
Inactive Time
Total Time
50 minutes

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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Creamy Lobster Linguine

Linguine and steamed lobster tossed in a light cream sauce and topped with parmesan and arugula.

Creamy Lobster Linguine

Serves:
6
Cooking Level:
Prep Time
15 minutes
Cook Time
35 minutes
Inactive Time
Total Time
50 minutes

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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Nut Free
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Article by Giada De Laurentiis Read More

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

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