Description
A rich and creamy pasta dish featuring fresh lobster, sun-dried tomatoes, and earthy herbs, perfect for special occasions or cozy family dinners.
Ingredients
Scale
- 1 pound fresh cooked lobster meat
- 8 ounces fettuccine or linguine
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 cup dry white wine
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and freshly ground pepper to taste
- Squeeze of fresh lemon juice
Instructions
- In a large pot of salted boiling water, cook pasta until al dente. Reserve about a cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
- Pour in the white wine and let simmer for a couple of minutes until slightly reduced.
- Pour in the heavy cream, stirring continuously until it begins to thicken, about 5 minutes.
- Stir in the sun-dried tomatoes, spinach, and Parmesan cheese until well combined and creamy. Add reserved pasta water if needed to thin the sauce.
- Gently toss in the cooked pasta and lobster meat, coating everything evenly with the sauce.
- Taste and season with salt, pepper, and a squeeze of fresh lemon juice.
- Plate the pasta, garnishing with additional Parmesan, fresh herbs, and a drizzle of olive oil.
Notes
For a vegetarian version, substitute the lobster with mushrooms or a variety of vegetables. Adjust serving size as necessary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
Keywords: pasta, lobster, creamy, Tuscan, seafood, Italian