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Ingredients
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Pasta
Seafood
Sauce
Garnish
Method
Pasta Preparation
- 1
Cook the Pasta
In a large pot of salted boiling water, add the casarecce pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
Seafood Preparation
- 2
Prepare Lobster
Remove the lobster tails from their shells and cut them into bite-sized pieces. If using shrimp, peel and devein them.
Sauce Preparation
- 3
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 4
Add Seafood
Add the lobster pieces (and shrimp, if using) to the skillet and cook for 2-3 minutes until they start to turn opaque.
- 5
Deglaze with Wine
Pour in the white wine and let it simmer for 2 minutes, scraping the bottom of the skillet to release any bits stuck to the pan.
- 6
Add Cream and Squid Ink
Stir in the heavy cream and squid ink, mixing thoroughly. Allow the sauce to simmer for another 3-4 minutes until it thickens slightly.
- 7
Season the Sauce
Add chili crisp and black pepper to the sauce, adjusting to taste. If the sauce is too thick, add reserved pasta water, a little at a time.
Combining Ingredients
- 8
Combine Pasta and Sauce
Add the drained casarecce pasta to the skillet with the sauce. Toss well to coat the pasta evenly with the sauce.
Serving
- 9
Garnish and Serve
Serve the pasta hot, garnished with chopped fresh parsley and lemon wedges on the side.