Spicy Lobster Pasta

• Seafood

  • 1 lb Picked cooked lobster meat or cooked large shrimp

• Produce

  • 1 lb Cherry and/or sun gold tomatoes
  • 1 tsp Lemon, zest
  • 1 Lemon
  • 1 Shallot, large

• Pasta & Grains

  • 12 oz Spaghetti

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt
  • 1 tsp Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted

Found on epicurious.com

Description

Ingredients

• 12 ounces spaghetti
• Kosher salt
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large shallot, finely chopped
• 1 teaspoon crushed red pepper flakes
• 1 pound cherry and/or Sun Gold tomatoes, halved
• 1 pound picked cooked lobster meat or cooked large shrimp
• Freshly ground black pepper
• 1 teaspoon finely grated lemon zest
• Lemon wedges (for serving)

Directions

• Preparation Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid (the secret to silky sauce). Meanwhile, heat oil and butter in a large skillet over medium-high heat. Cook shallot and red pepper flakes, stirring often, until shallot is softened, about 2 minutes. Add tomatoes and cook, stirring often, until tomatoes are soft and juicy, 5–8 minutes. Add lobster meat to skillet and toss to coat. Add pasta and 1/2 cup reserved pasta cooking liquid; season with salt and pepper. Cook, tossing constantly and adding more reserved pasta cooking liquid as needed, until sauce thickens and coats pasta, about 2 minutes. Serve pasta topped with lemon zest, with lemon wedges alongside for squeezing over. calories 610 fat 22g fiber 3g Nutritional analysis provided by Bon Appétit