Description
Dive into decadence with this Creamy Tomato and Lobster Pasta—a luscious blend of succulent lobster, rich tomato cream sauce, and perfectly tender pasta. It’s a restaurant-quality meal you can easily whip up at home that feels fancy but comes together in a flash. Trust me, the flavors here are pure magic, and this one’s sure to impress! #LobsterPasta #CreamyTomatoSauce #SeafoodDinner #EasyGourmet
Ingredients
Scale
Pasta
- 8 oz linguine or fettuccine
Sauce
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes (preferably fire-roasted)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- ¼ tsp red pepper flakes (optional)
Seafood
- 1 lb cooked lobster meat, chopped (or shrimp as alternative)
Garnish
- Fresh basil or parsley
Instructions
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add diced tomatoes and let simmer for 5 minutes to meld the flavors.
- Stir in heavy cream, grated Parmesan cheese, salt, pepper, and red pepper flakes if using. Cook the sauce until it thickens slightly, about 3–4 minutes.
- Add the cooked lobster meat and gently heat through for 2–3 minutes, careful not to overcook.
- Toss the cooked pasta into the sauce, making sure it’s well coated.
- Serve immediately, garnished with fresh basil or parsley for a bright, fresh finish.
Notes
- Swap lobster for shrimp or crab for a different twist.
- Use fire-roasted tomatoes for a smoky depth or fresh diced tomatoes when in season.
- Add a splash of white wine to the sauce for extra richness.
- For a lighter version, substitute half-and-half for heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg