Lobster and shrimp linguini
What better idea than to experiment these linguine with shrimp and lobster that will certainly be the highlight of your special menu. Each place has its own peculiarities on the table especially when it comes to the recipes: This is one of those occasions in which to dust off family recipes and bring them to the table to satisfy friends and relatives.
Certainly a homemade dish will not match that of a chef, but it is also true that the right balance of ingredients can give your final result a truly unique and unparalleled flavor. Just as it happens in this case, where the goodness of each component makes every taste an experience of full goodness. Let's see together how to make this dish that will come in handy not only during the special holidays, but every time you want to celebrate a special occasion.
Ingredients
320 gr of linguine2 lobsters500 gr of shrimp700 gr of cherry tomatoesA clove of garlicParsley to taste120 ml of dry white wine Extra virgin olive oil to taste Fresh chili pepper Salt and pepper to taste
Preparation
To make this dish, start by blanching the lobsters in plenty of water for about 10 minutes. Meanwhile, wash and dry the cherry tomatoes and small pieces, then set aside. Peel the garlic, remove the central core and chop it, then pour it into a saucepan with plenty of extra virgin olive oil, turn on over low heat and fry gently making sure it does not burn. If you like, add a little chopped fresh chili. Once this is done, add the cherry tomatoes and brown a couple of minutes, stirring, then reduce the heat to a minimum, season with salt, cover and cook for about 10 minutes. Drain the lobsters, with pliers split some parts and take the pulp. Wash the shrimp well and add all the shellfish to the cherry tomato sauce. Always continue cooking with the heat at a minimum and with the lid for a further 7/8 minutes. At this point put on the fire a pot with plenty of salted water for pasta and bring it to a boil. Pour the white wine into the saucepan with the sauce and let it evaporate: season with salt and add a little finely chopped parsley. Cook the linguine lightly al dente, transfer them directly to the saucepan and mix very well so that they become flavored, then serve!
What better idea than to experiment these linguine with shrimp and lobster that will certainly be the highlight of your special menu. Each place has its own peculiarities on the table especially when it comes to the recipes: This is one of those occasions in which to dust off family recipes and bring them to the table to satisfy friends and relatives.
Certainly a homemade dish will not match that of a chef, but it is also true that the right balance of ingredients can give your final result a truly unique and unparalleled flavor. Just as it happens in this case, where the goodness of each component makes every taste an experience of full goodness. Let's see together how to make this dish that will come in handy not only during the special holidays, but every time you want to celebrate a special occasion.
Ingredients
320 gr of linguine
2 lobsters
500 gr of shrimp
700 gr of cherry tomatoes
A clove of garlic
Parsley to taste
120 ml of dry white wine
Extra virgin olive oil to taste
Fresh chili pepper
Salt and pepper to taste
Preparation
To make this dish, start by blanching the lobsters in plenty of water for about 10 minutes. Meanwhile, wash and dry the cherry tomatoes and small pieces, then set aside. Peel the garlic, remove the central core and chop it, then pour it into a saucepan with plenty of extra virgin olive oil, turn on over low heat and fry gently making sure it does not burn. If you like, add a little chopped fresh chili. Once this is done, add the cherry tomatoes and brown a couple of minutes, stirring, then reduce the heat to a minimum, season with salt, cover and cook for about 10 minutes. Drain the lobsters, with pliers split some parts and take the pulp. Wash the shrimp well and add all the shellfish to the cherry tomato sauce. Always continue cooking with the heat at a minimum and with the lid for a further 7/8 minutes. At this point put on the fire a pot with plenty of salted water for pasta and bring it to a boil. Pour the white wine into the saucepan with the sauce and let it evaporate: season with salt and add a little finely chopped parsley. Cook the linguine lightly al dente, transfer them directly to the saucepan and mix very well so that they become flavored, then serve!
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