Ingredients
Scale
- 12 oz fettuccine or linguine pasta
- 2 lobster tails (about 6 oz each)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken or seafood broth
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach leaves
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the Pasta:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Lobster:
- In a large pot of boiling salted water, cook the lobster tails for 6-8 minutes, or until the shells turn bright red and the lobster meat is opaque. Remove from the pot and let cool.
- Once cool enough to handle, remove the lobster meat from the shells and cut into bite-sized pieces. Set aside.
- Make the Sauce:
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.
- Stir in chopped sun-dried tomatoes and cook for another 2 minutes.
- Pour in the heavy cream and chicken or seafood broth. Bring to a simmer and cook for 3-4 minutes until the sauce begins to thicken.
- Add grated Parmesan cheese, dried basil, and oregano. Stir until the cheese is melted and the sauce is smooth.
- Fold in the spinach leaves and cook until wilted, about 1-2 minutes.
- Combine Pasta and Lobster:
- Add the cooked pasta and lobster pieces to the sauce, tossing gently to coat everything evenly. Cook for an additional 2-3 minutes until heated through. Season with salt and pepper to taste.
- Serve:
- Garnish with fresh basil or parsley if desired. Serve the creamy Tuscan lobster pasta hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 620 kcal
- Fat: 30g
- Carbohydrates: 60g
- Protein: 30g