This quick and easy Lobster Pasta will have you feeling like you’re living out your Italian dreams!
Do you ever see a stunning photo of dinner on the Amalfi coast and think, I’ve got to book a trip to Italy? Then you realize that you really just want a fabulous dinner with a view and don’t need to fly all the way to Europe to get it?
I wanted a special dinner to kickoff my first summer trip to the lake and I decided to bring back my Vacation at Home series! With the subtle sweetness of shallot, brightness of lemon, and richness or cream and parmesan, this is one special pasta!
You can use a buttery chardonnay or even a light citrusy viognier so long as it’s dry. I used Copia Vineyards 2022 White for this special dish. If you don’t like to cook with wine, you can substitute chicken broth.
Note: This makes plenty for four people so feel free to halve this if you’re making it for two. We ate the left for lunch the next day and it was shockingly great leftover!
Lobster Pasta
1 pound fettuccini
1 pound cooked lobster meat
4 Tbsp unsalted butter
1 shallot
2 garlic cloves, minced
1/2 cup dry white wine
1/2 cup heavy cream
1/4 cup grated parmesan
1/2 tsp paprika
1/2 tsp salt, black pepper to taste
1 Tbsp lemon juice (plus lemon zest)
2 Tbsp chopped Italian parsley
- Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, cook shallot in butter until soft, about 2-3 minutes. Add minced garlic.
- Pour in white wine and let simmer until slightly reduced. Add heavy cream and bring to a boil.
- Reduce heat to low and stir in parmesan cheese, paprika, salt, and pepper.
- Cook until slightly thickened, about five minutes. Add pasta to the skillet along with a little pasta water.
- Gently stir in lobster meat, parsley, lemon juice, and lemon zest. Top with Italian parsley and serve immediately.
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