Creamy Lobster Linguine

Serves: 6
½ pound cooked lobster meat
3 tablespoons olive oil
2 slices bacon, chopped
3 shallots, minced
2 garlic cloves, chopped
¼ teaspoon crushed red pepper flakes
½ teaspoon kosher salt, plus more as needed
2 cups tomato puree
¼ cup heavy cream
1 pound linguine
¼ cup freshly grated Parmigiano-Reggiano, plus more for serving
1 cup baby arugula, coarsely chopped
¼ cup fresh tarragon leaves, coarsely chopped
½ cup fresh basil leaves, coarsely chopped
1 cup frozen peas, thawed

Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon, and cook for 8 minutes, or until the bacon is beginning to crisp. Add the shallots, garlic, and red pepper flakes, and cook for an additional 3 minutes, until fragrant. Add the salt and tomato puree along with the cream, and stir to combine. Reduce the heat to low and simmer for 5 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook for 1 minute less than the package directions, about 10 minutes. Using tongs, remove the pasta from the water (reserving the pasta cooking water) and add it directly to the pan with the sauce. Sprinkle the Parmigiano-Reggiano directly on the pasta and then toss to coat in the sauce. Add up to 1 cup of pasta water, as needed, to loosen the sauce. Stir in the arugula, tarragon, basil, peas, and lobster, and simmer an additional minute, or until everything is heated through. Serve with additional Parmigiano-Reggiano, if desired.


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