Description
A quick and elegant pasta dish combining rich, sweet lobster with chewy bucatini, bright cherry tomatoes, and a light, flavorful sauce.
Ingredients
Scale
- 12 oz bucatini pasta
- 2 lobsters, cooked and cut into pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 cup cherry tomatoes, halved
- 1/2 cup white wine
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Cook bucatini pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Sauté for 1–2 minutes until fragrant.
- Add halved cherry tomatoes and cook for 3–4 minutes until they soften and release juices.
- Pour in white wine, bring to a gentle simmer, and reduce for about 5 minutes.
- Add cooked lobster pieces to the skillet and toss to combine and warm through.
- Transfer drained bucatini to the skillet, tossing well to coat in the sauce. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley and grated Parmesan.
Notes
Serve immediately for the best texture. Pair with a crisp green salad and a chilled glass of dry white wine.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 3g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg