Name: Creamy Lobster Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 lb rigatoni pasta; 2 tbsp olive oil; 1/2 small white onion, diced; 1 tbsp minced garlic; 1 cup cherry tomatoes, halved; 12 oz frozen langostino tails, thawed; 1 (16 oz) container lobster bisque; 1/4 cup grated Parmesan cheese, plus more for serving; salt, to taste; black pepper, to taste; red pepper flakes, to taste; 2 tbsp heavy cream

1

Cook rigatoni pasta in a large pot of salted, boiling water according to package directions.

2

While the pasta cooks, heat olive oil in a large skillet over medium heat.

3

Add the diced onion and sauté until softened, about 3-4 minutes.

4

Stir in the minced garlic and halved cherry tomatoes. Cook for another 2-3 minutes until the tomatoes begin to break down.

5

Add the thawed langostino tails to the skillet.

6

Season with salt, black pepper, and red pepper flakes to taste. Cook until the langostino is heated through.

7

Pour in the lobster bisque and optional heavy cream. Stir everything together and bring to a simmer.

8

Drain the cooked pasta and add it directly to the skillet with the sauce. Stir well to coat the pasta completely.

9

Stir in the grated Parmesan cheese.

10

Serve immediately, garnished with extra Parmesan cheese if desired.

Creamy Lobster Pasta

Ingredients

12 Ingredients

Instructions

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