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
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