Description
A creamy and bright lobster pasta with a rich garlic, white wine, and heavy cream sauce.
Ingredients
Scale
- 8 oz linguine or fettuccine
- 1 lb lobster meat, cooked and chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup heavy cream
- 1/4 cup white wine
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- Parmesan cheese, grated (optional)
Instructions
- Cook the linguine or fettuccine according to package instructions until al dente. Reserve 1/2 cup of the cooking water, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30–45 seconds.
- Add the halved cherry tomatoes and stir, letting them soften and release juices.
- Pour in the white wine and let it simmer for 2–3 minutes to reduce.
- Stir in the heavy cream and reduce heat. Let it thicken, about 2–4 minutes.
- Add the lobster meat to warm through, then toss in the cooked pasta. Use reserved pasta water to loosen the sauce if necessary.
- Season with salt and pepper, and garnish with fresh basil or parsley and grated Parmesan, if desired.
Notes
For best texture, avoid burning the garlic, and gently warm the lobster to prevent it from becoming tough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 60mg