Linguine is a kind of noodle pasta, much like a cross of fettuccine and spaghetti – neither cylindrical not flat, but with a more elliptical cross-section. Although there are many ways of making linguine, it is usually served with – and tastes best with, if we may add – pesto or seafood. One such seafood linguine preparation is the creamy lobster linguine.
The dish has hints of tomato while the sauce is rich and thick like pesto owing to the added cream. You can meat up your linguine with added bacon, shrimps, and other shellfish, or keep it simple using just lobster meat as described in the recipe below. Follow these simple steps to whip up a deliciously meaty and creamy lobster linguine.
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Print Recipe Creamy Lobster Linguine
Linguine tossed in a creamy sauce with lobster.
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.
Now 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.
Top with parmesan and serve.