Linguine all'Aragosta Fresco (Lobster Linguine) recipe
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Ingredients
- 2 (5 ounce) uncooked lobster tails ¼ cup unsalted butter, cubed 3 scallions, white parts only, minced 1 ½ tablespoons minced garlic 8 Roma tomatoes, crushed (concasse) 1 tablespoon chili powder 1 ½ teaspoons dried basil 1 cup Chablis wine 1 (16 ounce) package linguine pasta ¼ cup light cream 1 scallion, green part only, thinly sliced 1 pinch sea salt and ground black pepper to taste 2 tablespoons grated Parmesan cheese
Nutrition Info
- 694.5 caloriescarbohydrate: 93.3 gcholesterol: 84.7 mgfat: 20 gfiber: 6.7 gprotein: 29.5 gsaturatedFat: 11.1 gservingSize: -sodium: 608.8 mgsugar: 8.2 gtransFat: : -unsaturatedFat: : -
Directions Linguine all'Aragosta Fresco (Lobster Linguine)
Directions
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Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover, bring the water to a boil over high heat. Add lobster tails, replace cover, and steam until no longer translucent in the center, about 10 minutes. Remove meat from shell and cut into bite-size pieces.
Melt the butter in a large skillet over medium heat. Add scallion whites and garlic, cook and stir until aromatic, 1 to 2 minutes. Add tomatoes, chili powder, and basil. Cook until tomatoes have softened slightly, 2 to 3 minutes. Add wine, reduce heat to medium-low. Cook the sauce, uncovered, stirring occasionally, until wine has evaporated, about 30 minutes.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, drain.
Reduce heat under sauce. Add lobster, cream, and scallion greens, cook until thickened to your desired consistency, 5 to 10 minutes. Season with sea salt and pepper. Add pasta in batches, tossing thoroughly to coat after each addition. Sprinkle Parmesan cheese on top.