Description
Creamy Spicy Lobster Pasta is a luxurious and flavorful Italian-American dish featuring tender lobster meat enveloped in a rich, creamy sauce with a hint of heat from crushed red pepper flakes. Perfect for a romantic dinner or special occasion, this pasta combines garlic, shallots, white wine, Parmesan, and fresh herbs to create an indulgent yet approachable seafood meal.
Ingredients
Scale
Pasta
- 12 ounces linguine or fettuccine pasta
Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1/4 cup dry white wine (or seafood stock)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Seafood & Garnish
- 10–12 ounces cooked lobster meat (claw, knuckle, or tail)
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- Extra Parmesan and lemon zest for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine or fettuccine until al dente, according to package instructions. Reserve 1/2 cup of the pasta water before draining, then set the pasta aside.
- Sauté Aromatics: In a large skillet over medium heat, heat olive oil and butter until melted. Add the minced garlic, finely chopped shallot, and crushed red pepper flakes. Sauté for 1–2 minutes until the mixture is fragrant and the shallots are translucent.
- Deglaze and Simmer: Pour in the dry white wine and let it simmer for 2–3 minutes, allowing the liquid to reduce slightly and concentrate the flavors.
- Add Cream and Cheese: Stir in the heavy cream and bring to a gentle simmer. Then add the grated Parmesan cheese, salt, and black pepper, stirring continuously until the sauce is smooth and creamy.
- Incorporate Lobster: Fold in the cooked lobster meat and cook for 1–2 minutes until the lobster is warmed through but not overcooked, preserving its delicate texture.
- Toss Pasta and Sauce: Add the drained pasta to the skillet and gently toss to coat the noodles evenly in the creamy lobster sauce. Use reserved pasta water a little at a time to loosen the sauce if needed for better consistency.
- Finish and Serve: Stir in lemon juice and freshly chopped parsley to brighten the dish. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of lemon zest for added zing and visual appeal.
Notes
- Use freshly cooked or high-quality frozen lobster meat for the best flavor and texture.
- If lobster is unavailable, you can substitute shrimp or crab meat to maintain the seafood essence.
- Adjust the spiciness by increasing or decreasing the amount of crushed red pepper flakes according to your preference.
- Reserve pasta water is key to help adjust the sauce consistency without diluting flavor.
- For a lighter version, substitute heavy cream with half-and-half, keeping in mind it may reduce creaminess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 610
- Sugar: 3g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 160mg
