Name: Spicy Shrimp and Lobster Linguine
Prep time: 12 min
Cook time: 45 min
Total time: 57 min
Yield: 6 servings
Ingredients: 1 Tbsp olive oil; 3 medium uncooked onion(s) chopped; 6 clove(s), medium garlic clove(s) chopped; 28 oz canned diced tomatoes; 2 fl oz red wine; 2 Tbsp fresh oregano chopped, or 2 teaspoons dried; 0.5 tsp crushed red pepper flakes; 0.5 tsp table salt; 0.25 tsp sugar; 0.25 tsp black pepper coarsely ground; 0.5 pound(s) uncooked lobster meat tail; 1 pound(s) uncooked shrimp large, peeled and deveined; 0.75 pound(s) uncooked pasta linguine variety; 0.25 cup(s) fresh parsley chopped

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Total Time: 0:57
Prep: 0:12
Cook: 0:45
Serves: 6
Difficulty: Easy

A spicy tomato sauce full of shrimp and lobster makes for spectacular, yet easy entertaining.

Ingredients

olive oil

1 Tbsp
uncooked onion(s)

3 medium, chopped
garlic clove(s)

6 clove(s), medium, chopped
canned diced tomatoes

28 oz
red wine

2 fl oz
fresh oregano

2 Tbsp, chopped, or 2 teaspoons dried
crushed red pepper flakes

½ tsp
table salt

½ tsp
sugar

¼ tsp
black pepper

¼ tsp, coarsely ground
uncooked lobster meat

½ pound(s), tail
uncooked shrimp

1 pound(s), large, peeled and deveined
uncooked pasta

¾ pound(s), linguine variety
fresh parsley

¼ cup(s), chopped

Instructions

Heat the oil in a very large nonstick skillet, then add the onions and garlic. Sauté until golden, about 10 minutes. Add the tomatoes, wine, oregano, crushed pepper, salt, sugar, and ground pepper; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce is slightly thickened, about 15 minutes.
Meanwhile, remove the meat from the lobster tail and cut it into 1⁄2–inch pieces. Add the lobster and the shrimp to the sauce and simmer, uncovered, until the shrimp and lobster are just opaque, about 5 minutes.
Meanwhile, cook the linguine according to package directions; drain and place in a large serving bowl. Toss at once with the sauce and sprinkle with the parsley. Yields

Notes

To pry the meat out of the lobster tail, cut away the soft undercover with scissors and ease away the meat from the shell with your fingers.You can make the sauce a few hours ahead of time, cover it and let it sit on the stove. Then reheat the sauce and add the lobster and shrimp a few minutes before you’re ready to eat.

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