Spicy Shrimp and Lobster Linguine
3 medium, chopped
6 medium clove(s), chopped
Canned diced tomatoes
2 fl oz
2 Tbsp, chopped, or 2 teaspoons dried
Crushed red pepper flakes
¼ tsp, coarsely ground
Uncooked lobster meat
½ pound(s), tail
1 pound(s), large, peeled and deveined
¾ pound(s), linguine variety
¼ cup(s), chopped
- 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