- 60 mins
- 60 mins
Ingredients
- 12 oz spaghetti
- Kosher salt
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 large shallot, finely chopped
- 1 tsp crushed red pepper flakes
- 1 lb cherry tomatoes, halved
- 1 lb cooked lobster meat or cooked large shrimp
- Freshly ground black pepper
- 1 tsp finely grated lemon zest
- Lemon wedges (for serving)
Preparation
Step 1
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid (the secret to 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 1/2 cup reserved pasta cooking liquid; season with salt and pepper. Cook, tossing constantly and adding more reserve pasta cooking liquid as needed, until sauce thickens and coats pasta, about 2 minutes.
Serve pasta topped with lemon zest, with lemon wedges along for squeezing over.