Creamy Lobster Linguine
- prep time15 min
- total time 50 min
- serves 6
Mix up your holiday meals with this satisfying pasta dish from Giada De Laurentiis that's made with fresh lobster meat, bacon and plenty of freshly grated Parmesan cheese.
3 Tbsp extra-virgin olive oil
2 slices bacon, chopped
3 shallots, minced
2 cloves garlic, chopped
¼ tsp red pepper flakes
½ tsp salt
2 cups tomato purée
¼ cup cream
1 lb(s) linguine
¼ cup freshly grated Parmesan, plus more for serving
1 cup baby arugula, roughly chopped
½ cup fresh basil leaves, roughly chopped
¼ cup fresh tarragon leaves, roughly chopped
1 cup frozen peas, thawed
2 (1 1/2-lb) lobsters, steamed with meat removed
1. Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
2. Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.