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
Directions:
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.
Reduce heat and simmer, uncovered, 15 minutes until flavors are blended and sauce is slightly thickened.
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.
Toss pasta with sauce and sprinkle with parsley.
Yield 6 servings
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