Lobster and Prosciutto Pasta with Tomato Basil Sauce
A sumptuous dish combining buttery lobster and salty prosciutto, tossed with fettuccine and a vibrant tomato basil sauce. Perfect for impressing guests or enjoying a quick gourmet meal at home.
Ingredients
Pasta and Seafood Ingredients
- 12 oz fettuccine pasta
- 1 cup cooked lobster meat, chopped
- 4 oz prosciutto, diced
Vegetable Ingredients
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
Other Ingredients
- 1/4 cup olive oil
- to taste Salt and pepper
- Grated Parmesan cheese for serving
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve about a cup of pasta water, then drain.
Cooking
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced prosciutto, cooking for about 2 minutes until the prosciutto starts to crisp up.
- Toss in the halved cherry tomatoes, cooking until they begin to soften—around 3-4 minutes.
- Add the cooked fettuccine to the skillet, followed by the chopped lobster meat and fresh basil. Toss everything together to ensure the pasta is well coated, adding reserved pasta water until reaching your desired sauciness.
- Taste and season with salt and pepper.
- Plate your pasta, sprinkling generously with grated Parmesan.
Notes
Don't worry if your sauce looks a little lumpy; it’s all part of the magic of homemade meals! You can substitute lobster with shrimp or crab for a budget-friendly option. For chopping basil, stack the leaves, roll them up, and slice for shredded basil.