12 oz. spaghetti
kosher salt
2 tbsp olive oil
2 tbsp unsalted butter
1 lg shallot, finely chopped
1 tsp. crushed red pepper flakes
1 lb cherry or sun gold tomatoes, halved
1 lb picked cooked lobster meat or cooked large shrimp
fresh ground black pepper
1 tsp finely grated lemon zest
lemon wedges for serving
Cook spaghetti in a large pot of boiling water, stirring occasionally, until al dente. Drain, reserving 1 cup cooking liquid. (for silky sauce).
Meanwhile, heat oil and butter in a large skillet over medium-high heat. Cook shallot and red pepper flakes, stirring often, until shallot is softened, about 2 minutes. Add tomatoes and cook, stirring often, until tomatoes are soft and juicy, 5-8 minutes.
Add lobster meat to skillet and toss to coat. Add pasta and ½ cup reserved liquid; season with salt and pepper. Cook, tossing constantly and adding more liquid as needed, until sauce thickens and coats pasta, about 2 minutes.
Serve pasta topped with lemon zest with lemon wedges alongside for squeezing over.
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