Lobster + Shrimp Rigatoni Recipe
garlic/grape tomato / spinach/ evoo / vino/lemon / parmesan cream
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Ingredients
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Pasta and Seafood
Vegetables
Sauce
Method
Cooking Pasta
- 1
Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.
Sautéing Seafood and Vegetables
- 2
Sauté the Shrimp and Garlic
In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and cook until pink and opaque, about 3-4 minutes.
- 3
Add Lobster and Tomatoes
Add the chopped lobster meat and halved grape tomatoes to the skillet. Sauté for an additional 2-3 minutes until the tomatoes begin to soften.
- 4
Incorporate Spinach
Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
Making the Sauce
- 5
Deglaze with Wine
Pour in the white wine, scraping the bottom of the skillet to release any browned bits. Let it simmer for 2-3 minutes until reduced slightly.
- 6
Add Cream and Cheese
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Mix until well combined and creamy. Season with salt and black pepper.
- 7
Finish the Sauce
Add the lemon juice and stir to combine. Allow the sauce to simmer for another minute.
Combining Everything
- 8
Combine Pasta and Sauce
Add the cooked rigatoni to the skillet with the sauce. Toss gently to coat the pasta evenly with the lobster and shrimp mixture.
- 9
Serve
Serve the Lobster + Shrimp Rigatoni immediately, garnished with additional Parmesan cheese and freshly cracked black pepper, if desired.
