Ingredients
Scale
- 8 oz linguine or fettuccine pasta
- 3 tablespoons unsalted butter
- 1 pound fresh lobster meat, cooked and chopped
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- salt and pepper, to taste
- fresh basil leaves, for garnish
Instructions
- Bring salted water to a boil in a large pot.
- Add linguine or fettuccine and cook until al dente according to package instructions. Reserve 1 cup of pasta water and drain the rest.
- Melt 3 tablespoons of unsalted butter in a large skillet over medium heat.
- Sauté minced garlic in the skillet for about 1 minute until fragrant. Add cherry tomatoes and red pepper flakes, cooking until the tomatoes begin to soften.
- Fold in the cooked lobster meat, stirring until warmed through.
- Pour in the heavy cream and mix well. Simmer for 3-4 minutes, stirring occasionally until the sauce thickens slightly.
- Combine the drained pasta with the lobster sauce in the skillet. Mix well and add reserved pasta water gradually if the sauce is too thick.
- Stir in grated Parmesan cheese and season with salt and pepper to taste, mixing until the cheese melts and everything combines well.
- Remove from heat and garnish with fresh basil leaves.
Last Step:
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For an extra kick, add more red pepper flakes to taste.
Pair with a crisp white wine for a complete meal.
Leftovers can be refrigerated and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 625
- Sugar: 3g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 100mg