Spicy Shrimp and Lobster Linguine

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  • 1 tablespoon olive oil
  • 3 onions, chopped
  • 6 garlic cloves, chopped
  • 1 (28 ounce) can diced tomatoes
  • 2 tablespoons chopped fresh oregano or 2 teaspoons dried
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon coarse-ground black pepper
  • 1 lobster tail (about 1/2 pound)
  • 1 pound large shrimp, peeled and deveined
  • 3/4 pound linguine, cooked according to package directions; drain
  • 1/4 cup chopped fresh parsley
  1. Heat olive oil in very large nonstick skillet over medium-high heat, then add onions and garlic. Sauté 10 minutes until golden. Add tomatoes, wine, oregano, crushed pepper, salt, sugar, and ground pepper; bring to a boil.
  2. Reduce heat and simmer, uncovered, 15 minutes until flavors are blended and sauce is slightly thickened.
  3. Meanwhile, remove meat from lobstertail and cut it into 1/2-inch pieces. (To pry meat out, cut away soft undercover with scissors and ease away meat from shell with your fingers.) Add lobster and shrimp to sauce and simmer, uncovered, 5 minutes until just opaque.
  4. Toss pasta with sauce and sprinkle with parsley.
Yield 6 servings

Cooking With Crevolyn
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