Spicy Lobster Pasta

SERVINGS: 4

Ingredients

12 ounces spaghetti

Kosher salt

2 tablespoons olive oil

2 tablespoons unsalted butter

1 large shallot, finely chopped

1 teaspoon crushed red pepper flakes

1 pound cherry and/or Sun Gold tomatoes, halved

1 pound picked cooked lobster meat or cooked large shrimp

Freshly ground black pepper

1 teaspoon finely grated lemon zest

A L'OLIVIER Lobster Oil to taste

Lemon wedges (for serving)

Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid (the secret to silky sauce).

Meanwhile, heat oil and butter in a large skillet over medium-high heat. Cook shallot and red pepper flakes, stirring often, until shallot is softened, about 2 minutes. Add tomatoes and cook, stirring often, until tomatoes are soft and juicy, 5–8 minutes.

Add lobster meat to skillet and toss to coat. Add pasta and 1/2 cup reserved pasta cooking liquid; season with salt and pepper.

Cook, tossing constantly and adding more reserved pasta cooking liquid as needed, until sauce thickens and coats pasta, about 2 minutes.
Drizzle with A L'OLIVIER Lobster Oil.

Serve pasta topped with lemon zest, with lemon wedges alongside for squeezing over.

Epicurious featuring a Bon Appetit Recipe

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