Lobster Linguine in White Wine Sauce
Allow about 35 minutes for this Italian pasta dish, which makes 2 servings. Lobster tails, linguine and dry white wine carry the flavour. The cooking is mostly simmering and searing. With 34 g of protein per serving (about 620 calories), it is a filling option.
- Total time
- 35 min
- Servings
- 2
- Difficulty
- Medium
- Calories
- 620 kcal
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Ingredients
For 2 servings
- 2lobster tails
- 200 glinguine
- 120 mldry white wine
- 150 gcherry tomatoes
- 3 clovesgarlic
- 40 gbutter
- 1 pinchred pepper flakes
- 6 leavesfresh basil
- 2 tbspolive oil
- 1 pinchsalt
Instructions
- Cook linguine in heavily salted boiling water until 1 minute short of al dente. Reserve 120ml pasta water before draining.
- Remove lobster meat from tails and chop into large chunks. Heat olive oil in a wide pan over medium-high heat and sear the lobster tails for 2 minutes per side. Remove and set aside.
- In the same pan, add minced garlic and red pepper flakes, cooking for 30 seconds. Add halved cherry tomatoes and cook 2 minutes. Pour in the dry white wine and simmer until reduced by half.
- Add butter and swirl until melted. Toss in the linguine and lobster, adding pasta water as needed to create a silky sauce. Garnish with torn fresh basil.
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 34 g
- Fat
- 22 g
- Carbs
- 68 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian
- Dish type: Pasta
- In cookbook: Date Night In
