Ingredients
Scale
- 8 ounces of linguine or fettuccine
- 2 tablespoons olive oil
- 1 pound lobster meat, cooked and chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach, roughly chopped
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- 1 teaspoon italian seasoning
- salt and pepper, to taste
- fresh basil, for garnish (optional)
- lemon wedges, for serving (optional)
Instructions
- Bring salted water to a boil in a large pot. Add linguine or fettuccine and cook according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté minced garlic for about 30 seconds until fragrant.
- Stir in cherry tomatoes and cook for 3-4 minutes until softened. Add chopped spinach and cook until wilted.
- Pour in heavy cream, bringing it to a gentle simmer. Stir well, then add grated Parmesan cheese, Italian seasoning, and season to taste with salt and pepper.
- Gently fold in the cooked lobster meat and allow it to heat through for 1-2 minutes.
- Toss the drained pasta in the skillet, coating it in the creamy sauce. Add a splash of pasta water if needed to thin the sauce.
- Plate the pasta and garnish with fresh basil and lemon wedges, if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For added flavor, feel free to incorporate other seafood or vegetables as per your preference.
Use fresh lobster meat for the best taste, but canned or frozen can be a great alternative if in a pinch.
- Prep Time: N/A
- Cook Time: N/A
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg