Red Lobsters Lobster And Asparagus Penne Pasta Food

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CREAMY LOBSTER LINGUINE



Creamy Lobster Linguine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 15

3 tablespoons extra-virgin olive oil
2 slices bacon, chopped
3 shallots, minced
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
2 cups tomato puree
1/4 cup cream
1 pound linguine
1/4 cup freshly grated Parmesan, plus more for serving
1 cup baby arugula, roughly chopped
1/2 cup fresh basil leaves, roughly chopped
1/4 cup fresh tarragon leaves, roughly chopped
1 cup frozen peas, thawed
Two 1 1/2-pound lobsters, steamed, meat removed

Steps:

  • Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
  • Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.

WHOLE WHEAT PENNE WITH LOBSTER AND BACON



Whole Wheat Penne with Lobster and Bacon image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt
Two 4-ounce lobster tails
1 pound whole wheat penne pasta
1 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (about 2 1/2 cups)
4 cloves garlic, minced
One 14 1/2-ounce can diced tomatoes
3/4 cup clam juice
3/4 cup heavy cream
1 cup chopped fresh basil
Freshly ground pepper
1 pound large shrimp, peeled and deveined

Steps:

  • Bring a large pot of salted water to a boil. Add the lobster tails and cook until they begin to curl, 5 to 7 minutes. Using tongs, remove the lobster tails and set aside until cool enough to handle. Add the pasta to the boiling water and cook, stirring occasionally, until tender but still firm to the bite, 10 to 12 minutes. Drain and place in a large serving bowl.
  • Using kitchen scissors or a heavy knife, cut along the underside of the lobster tails and remove the meat. Chop the meat into 3/4-inch chunks. Set aside.
  • In a large nonstick skillet, cook the bacon over medium-high heat until brown and crispy, about 10 minutes. Remove the bacon and drain on paper towels.
  • In the same skillet, add the garlic and cook until aromatic, about 30 seconds. Add the tomatoes (and juices), clam juice, cream, 1/2 cup basil, 2 teaspoons salt and 1/2 teaspoon pepper. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to medium and simmer until slightly thickened, about 5 minutes.
  • Add the shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Add the lobster and bacon. Simmer until warmed through, 1 to 2 minutes.
  • Pour the tomato mixture over the cooked pasta and toss until coated. Garnish with the remaining 1/2 cup basil and season with salt and pepper.

RED LOBSTER SHRIMP PASTA



Red Lobster Shrimp Pasta image

This is a copycat recipe, but it's delicious. I used a pinot grigio wine but you could substitute chicken broth if you didn't want to use alcohol.

Provided by KitKat54

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup extra virgin olive oil
3 garlic cloves (I added more!)
1 lb shrimp, peeled, deveined and tails removed
2/3 cup clam juice (or chicken broth)
1/3 cup white wine
1 cup heavy cream
1/2 cup parmesan cheese, freshly grated
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
8 ounces pasta, cooked and drained, I used linguine

Steps:

  • Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
  • Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.
  • Add clam juice (or chicken broth) and bring to a boil.
  • Add wine; cook over medium high heat for three (3) minutes, stirring constantly.
  • Reduce heat to low; add cream, stirring constantly.
  • Add cheese, stirring until smooth. Cook until thickened.
  • Add shrimp back in to sauce. Heat thoroughly.
  • Add remaining ingredients except pasta.
  • Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.
  • Serve with additional grated parmesan cheese.

LOBSTER PASTA



Lobster Pasta image

Excellent lobster pasta . . . lobster lovers that love Italian dig in! Perfect for Valentines Day!

Provided by Toree

Categories     Seafood     Shellfish     Lobster

Yield 4

Number Of Ingredients 14

1 large (2 pound) fresh lobster
3 tablespoons butter
1 large onion, chopped
3 cloves garlic, chopped
1 (28 ounce) can diced tomatoes
4 tablespoons olive oil
4 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon ground cinnamon
1 cup heavy cream
1 (8 ounce) package dried spaghetti
1 tablespoon butter
1 clove garlic, minced
1 bunch fresh parsley, chopped

Steps:

  • Bring a large pot of water to a boil. Add the lobster and cook for 6 to 8 minutes, until bright red.
  • As soon as the lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and 3 cloves of garlic. Cook and stir just to release the liquid. Do not let them brown.
  • When the lobster comes out of the pot, place it on a cutting board and use a big knife to cut it in half lengthwise. Place the halves meaty side down into the skillet with the onion and garlic. Cook for about 3 minutes.
  • Bring another pot of water to a boil and season with a little salt. Add the spaghetti and cook for 8 minutes, or until tender. If you want to save time and a pot, you could boil the pasta in the lobster water since it is already boiling, just add salt.
  • Add the tomatoes to the skillet and turn the heat up to high to bring to a boil. Add the olive oil, salt, pepper and cinnamon. Cook, stirring constantly for 5 to 7 minutes. Slowly pour in the cream, stirring constantly. The sauce will become a nice pink color. Turn the heat down to medium-low. Keep warm, stirring occasionally until the pasta is done.
  • Drain the spaghetti and place on a large serving plate. Stir in the remaining butter and garlic. Pour the tomato sauce over the spaghetti and arrange the two lobster halves in the center. Sprinkle all over with parsley and serve.

Nutrition Facts : Calories 878.9 calories, Carbohydrate 59.4 g, Cholesterol 239.7 mg, Fat 49.1 g, Fiber 5.7 g, Protein 47.8 g, SaturatedFat 23.3 g, Sodium 3425.6 mg, Sugar 8.2 g

RED LOBSTER CAJUN CHICKEN PASTA



Red Lobster Cajun Chicken Pasta image

Make and share this Red Lobster Cajun Chicken Pasta recipe from Food.com.

Provided by byZula

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter or 2 tablespoons margarine
1 -2 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine or 4 ounces fettuccine pasta, cooked and drained
grated parmesan cheese, to taste

Steps:

  • Place chicken an Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.
  • In a large skillet over medium heat, saute.
  • chicken in butter until almost tender, about 5 to 7 minutes.
  • Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heat through. Sprinkle Parmesan cheese if desired. Adjust the Cajun seasoning if you like it spicier.

LOBSTER AND ASPARAGUS WITH LEMON BUTTER SAUCE



Lobster and Asparagus With Lemon Butter Sauce image

Lobster with asparagus and lemon, how luscious can you get!Serves four as a main dish and 6-8 as an appetizer.

Provided by Fairy Nuff

Categories     Lobster

Time 25m

Yield 4 serves, 4 serving(s)

Number Of Ingredients 8

3 green lobster tails
200 g snow peas
400 g asparagus spears
30 g butter
4 green onions, chopped
2 teaspoons lemon zest
1/3 cup lemon juice
1/3 cup pine nuts

Steps:

  • Cut the lobster tails along each side of the underside with scissors.
  • Pull the lobster flesh away from the shells and cut into thick slices.
  • Top and tail the snow peas.
  • Break off the woody end of the asparagus.
  • Boil, steam or microwave the asparagus until barely tender, add the snow peas and cook for 1 minute longer. Drain and refresh under cold water until no longer warm.
  • Heat the butter in a pan, add green onions, lemon rind and juice.
  • Add the lobster, stir fry until the lobster is just tender then add the pine nuts, asparagus and snow peas. Stir until heated through.

Nutrition Facts : Calories 182.4, Fat 14.1, SaturatedFat 4.5, Cholesterol 16, Sodium 61.8, Carbohydrate 12.4, Fiber 4.3, Sugar 4.6, Protein 5.8

LOBSTER AND ASPARAGUS PENNE PASTA



LOBSTER AND ASPARAGUS PENNE PASTA image

Categories     Shellfish

Yield 4 people

Number Of Ingredients 7

6 oz. lobster meat cut in 1/2" - 3/4" chunks
6 oz. medium shrimp (90-120 count), raw and peeled
1 lb. penne pasta, cooked
4 oz. asparagus, standard/medium and blanched (approximately 24 spears)
15 oz. DI GIORNO® Four-Cheese Alfredo Sauce
2 tbsp. Land O' Lakes Roasted Garlic Butter Spread
Fresh grated Parmesan cheese

Steps:

  • 1. Wash asparagus thoroughly and cut off tough woody ends. 2. Cut asparagus into 1" pieces. 3. Place asparagus into boiling salted water for two minutes. 4. Drain and chill in ice water to stop cooking and to help retain its color. Drain again. 5. Cook penne pasta according to directions on the box. 6. Drain and chill in ice water to stop the cooking process. Drain again. 7. In a hot saute pan, melt the two tbsp. of roasted garlic butter. 8. Add lobster meat and shrimp, cooking until the shrimp is opaque. 9. Add asparagus, pasta and Alfredo sauce, cooking until everything is heated through. 10. Split between four bowls and garnish with fresh grated Parmesan cheese.

LOBSTER AND ASPARAGUS AGNOLOTTI



Lobster and Asparagus Agnolotti image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 9

4 agnolotti filled with lobster and asparagus (available fresh or frozen at Venda Ravioli and other upscale Italian Markets)
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon red pepper flakes
4 Rhode Island Littleneck clams
3 large shrimp, with heads still attached
1/2 cup white wine
1 small ripe tomato, diced
1 tablespoon chopped Italian parsley

Steps:

  • In a pot of boiling water, cook the agnolotti according to directions on the package.
  • In a large saute pan, heat the olive oil and add the minced garlic, being careful not to burn the garlic. Add the red pepper flakes, clams and shrimp. Once the clams have opened and the shrimp have turned pink in color, add the white wine and diced tomatoes. Allow the wine to evaporate. Finally, add the chopped parsley.
  • Drain the agnolotti and place on a serving dish. Pour the sauce over the agnolotti. Serve with salt and pepper for individual seasoning.
  • This dish can easily be doubled.

LOBSTER, SHRIMP AND SCALLOP PASTA



Lobster, Shrimp and Scallop Pasta image

Supposibly this recipe came from Red Lobster. I just know that when I made it there was nothing left and everyone wanted more.

Provided by Shon Marie

Categories     < 60 Mins

Time 40m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 16

2 lbs linguine, cooked & drained
4 ounces lobster meat, 1 inch pieces
16 medium shrimp, 31/35 size peeled and deveined
6 ounces bay scallops
2 yellow squash, cut in half and 1/2 inches slices
1 red bell pepper, 1 inch pieces
4 ounces snow peas
2 tablespoons garlic, chopped fine
4 ounces butter
1/2 cup white wine
10 ounces chicken stock
1 teaspoon salt
1/2 teaspoon ground pepper
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons parsley, fresh and chopped

Steps:

  • Saute all seafood in 2 oz butter until half cooked, remove and set aside.
  • Saute vegetalbes and garlic in remaining 2 oz butter for 5 minutes.
  • Add white wine, cook for 2 more minutes, add chicken stock, salt & pepper, simmer for 5 minutes.
  • Mix lemon juice and cornstarch and blend into chicken stock.
  • Return seafood to pan.
  • Simmer 5 minutes.
  • Add chopped parsley and serve over noodles.

ASPARAGUS PENNE



Asparagus Penne image

Penne and delicious asparagus, highlighted with cherry (or grape) tomatoes. Plunk em' in, and just devour!

Provided by Andi Longmeadow Farm

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

6 ounces penne pasta
1 tablespoon olive oil
1 garlic clove, minced
1 lb thin asparagus, trimmed and cut into 1-inch pieces
1 cup cherry tomatoes
1/2 cup frozen peas (or fresh if you have)
1/2 cup vegetable stock
1 cup grated parmesan cheese
1 tablespoon chopped fresh basil leaf

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
  • In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
  • Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

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