A rich and creamy pasta dish featuring succulent lobster, fresh spinach, and cherry tomatoes, perfect for a special occasion or a comforting meal.
Author:Isabella
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
8 ounces fettuccine pasta
1 tablespoon olive oil
1 tablespoon unsalted butter
1 small onion, finely chopped
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup heavy cream
1 cup spinach, fresh
1 cup cooked lobster meat, chopped
1 teaspoon Italian seasoning
Salt and pepper to taste
1/4 cup grated Parmesan cheese
Fresh basil, for garnish
Instructions
Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the cherry tomatoes to the skillet and cook until they begin to soften, about 3-5 minutes.
Pour in the heavy cream and bring to a gentle simmer.
Stir in the fresh spinach, cooked lobster meat, Italian seasoning, salt, and pepper. Cook for another 2-3 minutes until the spinach wilts and the lobster is heated through.
Add the cooked fettuccine to the skillet, tossing to combine everything well.
Remove from heat and stir in the grated Parmesan cheese until melted and creamy.
Serve immediately, garnished with fresh basil.
Notes
For a lighter version, substitute half of the heavy cream with low-fat milk or a dairy-free alternative.
For added flavor, consider adding a pinch of red pepper flakes for a spicy kick.