Description
This Creamy Spicy Lobster Pasta combines tender lobster tails with a rich, spicy cream sauce and perfectly cooked linguine for a decadent seafood delight that’s easy to prepare in just 35 minutes. With garlic, red pepper flakes, and Parmesan cheese creating a luscious sauce, this dish is a luxurious yet approachable meal perfect for seafood lovers.
Ingredients
Scale
Pasta
- 12 ounces linguine or fettuccine pasta
Lobster and Sauce
- 2 lobster tails, cooked and chopped into bite-sized pieces
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust for spice level)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil and cook the pasta according to the package instructions. Reserve 1 cup of pasta water before draining and set aside.
- Sauté Garlic: In a large skillet over medium heat, heat the olive oil. Add minced garlic and red pepper flakes, sautéing until fragrant (about 1 minute).
- Add Lobster: Stir in the chopped lobster meat, cooking for about 2-3 minutes until heated through.
- Make the Sauce: Pour in the heavy cream, stirring to combine. Allow the mixture to simmer for 2-3 minutes until the sauce starts to thicken.
- Add Cheese: Gradually add the Parmesan cheese, stirring constantly until the cheese melts and the sauce is creamy.
- Combine: Add the cooked pasta to the skillet. Toss well to ensure the pasta is evenly coated with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is achieved.
- Finish with Lemon: Stir in the lemon juice, and season with salt and pepper to taste. Adjust seasoning as preferred.
- Garnish and Serve: Remove from heat, serve immediately, and garnish with freshly chopped parsley.
Notes
- You can adjust the amount of red pepper flakes to control the spice level of the dish.
- Using fresh lobster tails enhances the flavor, but pre-cooked lobster can be used for convenience.
- Reserve pasta water is key for adjusting sauce consistency without diluting flavor.
- Serve immediately for the best texture and taste; leftovers may cause the sauce to thicken more.
- Pair this pasta with a crisp white wine like Sauvignon Blanc or Chardonnay.
