Seafood Linguini In Champagne Lobster Sauce Recipes

AMAZING SHRIMP AND LANGOSTINO LOBSTER LINGUINE

Amazing Shrimp and Langostino Lobster Linguine image

It was our turn to host the 'Dinner Club'. Our theme was Italian. This was a great entree that did not take hours in the kitchen and allowed me to enjoy our company. Great fun with great friends!

Provided by Michael

Categories Seafood Shellfish Lobster

Time 45m

Yield 8

Number Of Ingredients 13

Ingredients

1 (16 ounce) package linguine pasta, broken into fourths
2 tablespoons olive oil
12 slices cooked bacon, chopped
1 sweet onion, finely chopped
1 tablespoon minced garlic
1 teaspoon red pepper flakes, or to taste
½ cup dry white wine (such as Pinot Grigio)
1 pound uncooked medium shrimp, peeled and deveined
1 pound langostino lobster
1 ½ cups peas
1 cup basil pesto sauce
1 cup half-and-half
1 cup grated Parmigiano-Reggiano cheese

Steps:

Bring a large pot of lightly salted and oiled water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
Heat olive oil in a large saucepan over medium-high heat; saute bacon, onion, garlic, and red pepper flakes in hot oil until onion is golden brown, 10 to 15 minutes. Stir white wine into bacon mixture; cook and stir until wine is absorbed, 2 to 4 minutes.
Stir shrimp and langostino lobster into bacon mixture; saute until shrimp and langostino are pink, about 2 minutes.
Reduce heat to medium and stir cooked linguine into shrimp mixture. Stir peas, pesto sauce, and half-and-half into shrimp-linguine mixture; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top servings with Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 598.5 calories, Carbohydrate 50.6 g, Cholesterol 202.6 mg, Fat 26.3 g, Fiber 4.3 g, Protein 38 g, SaturatedFat 8.7 g, Sodium 637.9 mg, Sugar 4.3 g

SHRIMP IN CHAMPAGNE SAUCE

Shrimp in Champagne Sauce image

Make and share this Shrimp in Champagne Sauce recipe from Food.com.

Provided by FLKeysJen

Categories Lobster

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

20 large raw shrimp (in the shell) or 4 -5 rock lobster tail
375 ml champagne or 375 ml dry white wine
1/2 teaspoon salt
1 pinch cayenne pepper
4 egg yolks
1 teaspoon cornstarch
4 tablespoons butter
1 cup light cream
1 teaspoon paprika

Steps:

Cover the shrimp or lobster tails with the champagne or wine. Add salt and cayenne. Poach gently just until shrimp are pink. Let cool in wine. Remove from wine, saving the stock.
Discard shells of shrimp or lobster. Meantime, boil wine stock to reduce to 1 cup. Beat egg yolks until thick, blend in conrstarch, add a little of the hot stock, then combine yolks with remaining stock, butter, cream, and paprika. Cook slowly, stirring with a whisk, until sauce is slightly thickened and smooth. Taste to see if additional salt is needed.
Arrange the shrimp or sliced lobster in a large shallow casserole or 4 individual ramekins, cover with the sauce, place under broiler 6 inches from heat, until top is glazed and golden.

Nutrition Facts : Calories 373.6, Fat 27.6, SaturatedFat 16, Cholesterol 280.2, Sodium 626.6, Carbohydrate 6.4, Fiber 0.2, Sugar 1.1, Protein 9.1

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