Description
A rich pasta dish featuring lobster in a creamy sun-dried tomato and spinach sauce.
Ingredients
Scale
- 1 lb lobster meat, cooked and chopped
- 12 oz fettuccine pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- Salt and black pepper to taste
Instructions
- Cook fettuccine according to package directions. Reserve 1/2 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
- Add sun-dried tomatoes to the skillet and cook for 2 minutes.
- Pour in heavy cream and chicken broth. Bring the mixture to a simmer.
- Stir in Parmesan cheese until the sauce is smooth. Season with salt and pepper.
- Add spinach to the sauce and cook until wilted, about 2 minutes.
- Fold in the cooked lobster meat.
- Add the drained pasta to the skillet. Toss to coat everything in the sauce. Add reserved pasta water if the sauce is too thick.
- Serve immediately.
Notes
- You can substitute shrimp or chicken for lobster if desired.
- Use the oil from the sun-dried tomato jar for extra flavor in place of some olive oil.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5
- Sodium: 550
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 60
- Fiber: 3
- Protein: 35
- Cholesterol: 180
Keywords: lobster pasta, creamy sauce, Tuscan pasta, sun-dried tomato, spinach pasta, seafood pasta