As promised, here’s the second half of the heavenly dinner I created last night. Of all the different pasta I’ve made, this is definitely one of my favourites. The recipe is really simple and outrageously delicious.
I like to keep my pasta recipes simple. The fresher the ingredients, the less seasoning you need. Only add what you must. You want all the flavours to stand out, but also compliment one another. Keep it simple.
As we all know, I LOVE seafood. I was in the mood for shrimp linguine, but on my way to pick up the shrimp I noticed lobster tails were on sale. Why not make this pasta twice as good? I did.
Lobster & Shrimp Linguine in a White Wine Sauce
- 10 white tiger shrimps, peeled and deveined (I used 5 shrimps per person, you can use more or less. You can also use any type of shrimp you like)
- 2 lobster tails, de-shelled and cut into 1-inch cubes (My tails were not too big. Again, use more or less if you like.)
- 3 or 4 cloves of minced garlic (I like lots of garlic.)
- truffle salt/sea salt
- black pepper
- 1/4 cup of butter
- 1-2 tablespoons of butter or olive oil
- 1/2 cup white wine (I used a chardonnay…it’s what I had at home.)
- 2-3 tablespoons fresh chopped parsley (Use dry if you don’t have fresh.)
- Linguine (enough for 2 servings)
I chose to cut my lobster tails in half, remove the meat, and then cut the meat into smaller cubes.
In a large saucepan of boiling salted water cook the linguine until al dente. You don’t want your pasta mushy, it should be firm but not hard. You should add about 1/2 a teaspoon of salt for every 8 cups of water. Don’t get salt-crazy.
Melt some butter in a pan at medium low heat. This is to cook the shrimp and lobster in. I mentioned, in the ingredients, that you could also use olive oil for this step if you prefer using less butter, just make sure the pan is well coated. Add in your garlic and some pepper (to taste). Let the garlic saute for 1-2 minutes. Don’t burn it, just let it sizzle a bit.
Next add the shrimp and lobster. Spread the pieces out in the pan.
You want to cook the shrimp until they’re just pink. Cooking them for about 2 minutes per side should be enough, depending on the size. Shrimp cooks fast! Don’t overcook! The lobster will cook quickly as well. It will be firm, white, and opaque when it’s done.
Once cooked, move them quickly from the heat of the pan to a bowl or plate. In the same pan, add the butter and wine. Add some salt (I used truffle salt :)) and more pepper to taste. Let this simmer until the sauce starts to thicken a little.
Next, add your shrimp and lobster back into the sauce along with 2 tablespoons of parsley and stir a bit. Everything’s cooked, you just want to warm it up and get everything to the same temperature. Add your cooked pasta into the pan and toss it all together.
Now plate your pasta, you can add a bit of extra parsley on top, and dig in!!! This recipe is so simple and it tastes so good! Let me know how it turns out.
Happy eating! xx