Creamy Spicy Lobster Pasta
A luxurious pasta dish that combines succulent lobster meat with a creamy sauce and a hint of spice, perfect for special occasions or cozy nights.
Ingredients
For the Pasta
- 8 oz fettuccine or linguine Recommended pasta types.
For the Sauce
- 1 lb lobster meat, cooked and chopped Fresh or good quality frozen lobster.
- 2 tbsp olive oil Extra virgin preferred for flavor.
- 3 cloves garlic, minced Fresh garlic makes a world of difference.
- 1 cup heavy cream Try to use local or organic when possible.
- 1/2 cup chicken broth Low sodium recommended.
- 1/2 tsp red pepper flakes Adjust according to heat preference.
- 1 tsp paprika Adds depth and a hint of smokiness.
- to taste Salt and pepper
- 1/4 cup fresh parsley, chopped For garnish.
- 1/4 cup Parmesan cheese, freshly grated For serving.
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain and set aside, but don’t rinse.
- In a large skillet over medium heat, pour in 2 tablespoons of olive oil. Allow it to warm for about a minute before adding the minced garlic.
- Add the minced garlic to the skillet and sauté until fragrant, about 1 minute. Do not let it brown.
- Pour in 1 cup of heavy cream and 1/2 cup of chicken broth. Stir gently while bringing to a gentle simmer for about 2-3 minutes.
- Sprinkle in 1/2 tsp of red pepper flakes and 1 tsp of paprika. Add salt and pepper to taste and let it simmer for another 2-3 minutes to thicken slightly.
- Carefully fold in the cooked lobster meat and cook for another 3-4 minutes until heated through.
- Toss the drained pasta in the skillet with the sauce, using tongs to coat it evenly.
- Plate the pasta immediately, garnishing with chopped fresh parsley and freshly grated Parmesan cheese.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Consider adding a splash of milk when reheating to return creaminess.