Gluten-Free Creamy Lobster Pasta
Indulge in the luxurious flavors of Gluten-Free Creamy Lobster Pasta, a show-stopping dish that marries rich, decadent ingredients with the comfort of perfectly cooked pasta—all while being suitable for gluten-free diets. Tender chunks of lobster are lightly sautéed in butter and olive oil, then folded into a velvety cream sauce infused with garlic, shallots, Parmesan cheese, and a hint of fresh lemon juice for brightness. Gluten-free spaghetti or linguine serves as the ideal base, soaking up the creamy goodness, while a sprinkle of fresh parsley adds a pop of color and flavor. Perfect for special occasions or an elegant dinner at home, this recipe delivers restaurant-quality sophistication in just 30 minutes. Keywords: gluten-free pasta recipe, lobster pasta, creamy lobster sauce, special occasion dinner, gluten-free seafood pasta.
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Recipe Information
Ingredients
- 12 ounces gluten-free spaghetti or linguine
- 2 medium (about 8 oz each) lobster tails
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 large shallots, finely chopped
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 pinch red pepper flakes
Instructions
Begin by cooking the gluten-free pasta according to the package instructions. Once done, drain the pasta, reserving 1 cup of the pasta water, and set it aside.
Prepare the lobster tails by splitting them in half lengthwise. Carefully remove the meat from the shells and cut it into bite-sized pieces.
In a large skillet over medium heat, add the olive oil and 2 tablespoons of the butter. Once the butter has melted, add the lobster pieces and sauté for 2-3 minutes until just cooked. Remove the lobster from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the chopped shallots and minced garlic. Sauté for about 2 minutes until the shallots are translucent and the garlic is fragrant.
Slowly stir in the heavy cream, bringing the mixture to a light simmer. Allow the cream to cook for 4-5 minutes until slightly thickened. Add the lemon juice and red pepper flakes.
Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper.
Return the cooked lobster back to the skillet, along with the drained pasta. Toss everything together gently until the pasta is well coated in the sauce. If the sauce is too thick, add a little reserved pasta water until you reach the desired consistency.
Add the fresh chopped parsley and give it a final toss. Serve the pasta hot, garnished with extra Parmesan and parsley, if desired.
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.7 g | 242% | |
| Saturated Fat | 97.8 g | 489% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 832 mg | 277% | |
| Sodium | 4876 mg | 212% | |
| Total Carbohydrate | 128.9 g | 47% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 10.9 g | ||
| Protein | 140.1 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1378 mg | 106% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1464 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
