Description
Indulge in the luxurious flavors of the sea with this Creamy Tuscan Lobster Pasta recipe. Succulent lobster meat, sun-dried tomatoes, and spinach are tossed in a velvety Parmesan cream sauce, creating a dish that’s perfect for a special occasion or a romantic dinner at home.
Ingredients
Scale
Pasta:
- 12 oz fettuccine or linguine pasta
Lobster:
- 2 lobster tails (about 6 oz each)
Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 small shallot (finely chopped)
- 1/2 cup sun-dried tomatoes (drained and chopped)
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup dry white wine (or seafood stock)
- 1/4 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- Chopped fresh parsley (for garnish)
Instructions
- Cook Pasta: Boil salted water and cook pasta until al dente. Drain and set aside.
- Prepare Lobster: Remove lobster meat from tails, chop into pieces.
- Sauté Aromatics: Sauté garlic and shallot in olive oil. Add lobster and cook until done.
- Make Sauce: Add wine, sun-dried tomatoes, spinach, cream, Parmesan, butter, and red pepper flakes. Simmer until thickened.
- Combine: Add lobster and pasta to sauce. Toss to combine.
- Serve: Garnish with parsley and serve.
Notes
- You can substitute shrimp or scallops for the lobster if desired.
- For a lighter version, use half-and-half instead of heavy cream.
- If using dried sun-dried tomatoes, rehydrate them in warm water before chopping.
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 5g
- Sodium: 560mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 145mg
