Linguine With Lobster And Vodka Cream Sauce Recipes

CREAMY LOBSTER LINGUINE

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.

LINGUINE WITH VODKA CREAM SAUCE

Steps:

• Cook dry linguine in a large cooking pot according to package instructions.
• If using fresh linguine, bring water to a rolling boil, add linguine and boil for about 6 to 8 minutes or until el'dente.
• In a large frying pan, heat olive oil over medium-high heat.
• Add garlic and hot red pepper flakes and saute' for 1 minute.
• Add Vodka and cook until mixture is reduced 25%.
• Add crushed tomatoes and bring to boil.
• Reduce heat and simmer for 15 minutes.
• Add parmesan cheese, heavy cream, salt and pepper, stir to mix well and cook for 1 minute.
• Drain cooked linguine and add to a large mixing bowl.
• Pour sauce over, toss to coat well.
• Serve immediately.