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Spicy shrimp and lobster linguine

7
Points®
Total Time
57 min
Prep
12 min
Cook
45 min
Serves
6
Difficulty
Easy
This spicy tomato sauce full of shrimp and lobster makes for spectacular, yet easy entertaining. Guests will delight in this upscale, chef-quality, Italian dish. Serve this dish as a Valentine's Day feast for friends and your love with a beautiful baby green salad topped with roasted asparagus, crisp spring beans and a light lemon or balsamic vinaigrette. The sauce can be made a few hours ahead of time. Just before you want to serve it, reheat the sauce, add the lobster and shrimp, and cook them through so they are fresh on the pasta. Bring some extra red pepper flakes to the table so guests can add if they like it hotter. Save some prep time and ask your fishmonger to remove the lobster meat for you.

Ingredients

Olive oil

1 Tbsp

Onion

3 medium, chopped

Garlic

6 clove(s), 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

  1. 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.
  2. 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.
  3. 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.

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