Spicy Lobster Pasta with Cherry Tomatoes and Arugula
If lobster is too rich for your blood, you could also easily make this with shrimp. You can use raw or cooked lobster meat. If the former, it cooks fairly quickly – about 3 minutes over medium heat. If the latter, you don’t want to overcook it, so just add to the pan for a minute over the flame and then take it off the heat. My favorite (and cheapest!) place to get fresh lobster meat is via Butcher Box.
Servings 4
Ingredients
- 12 ounces gluten-free spaghetti or linguine
- 2 tablespoons olive oil
- 2 shallots thinly sliced
- 2 garlic cloves smashed
- 1 pint cherry tomatoes halved
- 2 tablespoons tomato paste
- Sea salt
- ½ teaspoon red pepper flakes
- ½ cup dry white wine
- 1/3 pound lobster meat see note
- 2 tablespoons butter optional
- 1/3 cup basil leaves roughly torn
- 5 ounces arugula
- 1 lemon cut into wedges
Instructions
- Bring a large pot of salted water to boil over high heat. Cook the pasta according to package directions, reserving ¼ cup of pasta water. Drain and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Sauté the shallot and garlic until the shallot is translucent, 3 minutes. Add the cherry tomatoes and continue to cook, stirring occasionally, until they are soft and have released their juices. Stir in the tomato paste and season with ½ teaspoon salt and red pepper flakes. Cook for one minute more. Pour in the wine and simmer until reduced by half, about 1 minute. Carefully fold in the lobster meat and butter (if using). If beginning with cooked lobster, remove from the heat. If raw, sauté for 3 minutes until tender.
- Add the reserved pasta and pasta water to the pan and toss to combine. Transfer to a platter (or serve directly from the skillet) and top with the basil and arugula. Enjoy immediately with lemon wedges on the side.