Description
This creamy spicy lobster pasta is an elegant and flavorful Italian-American dish perfect for a special dinner or date night. Tender chunks of lobster are tossed in a rich, creamy sauce infused with garlic, white wine, tomato paste, and a spicy kick from red pepper flakes. Served over perfectly cooked fettuccine or linguine and garnished with fresh parsley, it offers a luxurious seafood experience that’s both comforting and sophisticated.
Ingredients
Scale
Pasta
- 8 ounces fettuccine or linguine pasta
Sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Lobster
- 8 ounces cooked lobster meat, chopped
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine or linguine pasta and cook according to package directions until al dente, usually about 8-10 minutes. Reserve 1/2 cup of the pasta cooking water before draining. Drain the pasta and set aside.
- Sauté garlic and spices: In a large skillet over medium heat, heat the olive oil. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
- Add wine and reduce: Pour in the dry white wine and simmer for 2 to 3 minutes, allowing it to reduce slightly and concentrate the flavor.
- Make the sauce: Stir in the heavy cream, tomato paste, grated Parmesan cheese, and paprika. Let the sauce simmer gently for 3 to 4 minutes, stirring occasionally until it thickens and becomes creamy.
- Incorporate lobster meat: Add the chopped cooked lobster to the sauce. Cook for another 2 to 3 minutes until the lobster is warmed through, infusing the sauce with its sweet seafood flavor.
- Finish with lemon and seasoning: Stir in the fresh lemon juice. Then add the cooked pasta to the skillet, tossing to combine well. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Season to taste with salt and pepper.
- Serve: Plate the pasta, garnishing with the chopped fresh parsley. Serve immediately for the best flavor and texture.
Notes
- You can use frozen or canned lobster meat if fresh isn’t available—just make sure it is fully cooked before adding.
- For an extra spicy kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce along with the red pepper flakes.
- If you prefer a lighter sauce, you can substitute half-and-half for heavy cream, though the sauce will be less rich.
- Reserve some pasta water to adjust the sauce consistency as it helps bind the sauce and pasta perfectly.
