Description
A delightful seafood pasta featuring sweet lobster in a creamy, garlic and white wine sauce with roasted cherry tomatoes and bucatini.
Ingredients
Scale
- 12 oz bucatini
- 2 lobster tails, cooked and chopped
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 cup cherry tomatoes, halved
- 1/2 cup white wine
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Cook the bucatini according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
- Add the cherry tomatoes to the skillet and cook until they start to soften, about 3–4 minutes. Pour in the white wine and simmer for 2–3 minutes.
- Stir in the heavy cream and season with salt and pepper. Cook for another 2 minutes until the sauce thickens slightly.
- Add the cooked bucatini and chopped lobster tails to the skillet. Toss gently to combine, adding reserved pasta water if needed. Serve hot, garnished with parsley and Parmesan.
Notes
Serve immediately with a lemon wedge for added brightness. Pairs well with a simple green salad and crusty bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 725
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 84g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 70mg