Description
A delightful blend of rich cream sauce, succulent lobster, and a hint of heat from red pepper flakes, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 8 oz pasta (linguine or fettuccine)
- 2 lobster tails, cooked and chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by cooking the pasta according to the package instructions until it’s al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté until it becomes fragrant and lightly golden.
- Pour in the heavy cream, stirring to combine, and bring it to a gentle simmer.
- Stir in the grated Parmesan cheese, red pepper flakes, and season with salt and pepper.
- Add in the cooked lobster, mixing everything together until the lobster is heated through.
- Toss the cooked pasta into the sauce, ensuring each strand is well-coated.
- Serve the pasta hot, garnished with fresh parsley for a vibrant touch.
Notes
For a plant-based option, substitute heavy cream with coconut cream and use vegan cheese.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg