Mediterranean Diet Creamy Lobster Pasta
Indulge in a luxurious Mediterranean-inspired meal with this Creamy Lobster Pasta, a dish that balances decadent flavors with wholesome ingredients. Tender chunks of succulent lobster are paired with nutty whole wheat pasta, fresh cherry tomatoes, and vibrant baby spinach, all bathed in a silky, garlic-infused cream sauce. Enhanced with a splash of zesty lemon juice, a touch of oregano, and a kick of red pepper flakes, this recipe delivers a perfect harmony of richness and freshness. Finished with a sprinkle of Parmesan cheese and fragrant basil, this restaurant-quality dinner is ready in just 40 minutes, making it an ideal choice for elegant weeknight meals or special occasions.
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Recipe Information
Ingredients
- 2 large lobster tails
- 12 ounces whole wheat pasta
- 2 tablespoons olive oil
- 3 large garlic cloves
- 1.5 cups cherry tomatoes
- 2 cups baby spinach
- 1 cup heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 0.5 cup grated Parmesan cheese
- 0.5 cup fresh basil leaves
- to taste salt
- to taste black pepper
Instructions
Begin by preparing the lobster: Use a pair of kitchen scissors to cut the top shell of the lobster tail lengthwise down the middle, leaving the tail fan intact. Carefully pull apart the shell, and remove the lobster meat. Chop the lobster meat into bite-sized pieces and set aside.
Cook the whole wheat pasta according to the package instructions in a large pot of boiling salted water until al dente. Reserve 1/2 cup of pasta water and then drain the pasta.
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until golden and fragrant, about 1 minute.
Add chopped cherry tomatoes to the skillet and cook for 3-4 minutes, or until they begin to soften and burst.
Stir in the chopped lobster meat, and cook for 3-5 minutes until the lobster is cooked through and opaque. Season with salt, pepper, and red pepper flakes.
Add the baby spinach to the skillet and stir until wilted, about 2 minutes.
Reduce the heat to low, then pour in the heavy cream and gently stir. Add the lemon juice and dried oregano. Let it simmer for another 2-3 minutes.
Add the cooked pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
Stir in the grated Parmesan cheese until melted and combine well. Taste and adjust seasoning with more salt and pepper if needed.
Turn off the heat, top with freshly torn basil leaves, and serve immediately.
Nutrition Facts
Calories |
2133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 5140 mg | 223% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 9.9 g | ||
| Protein | 120.8 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 985 mg | 76% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2024 mg | 43% | |
*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.
