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Lobster and Prosciutto Pasta with Tomato Basil Sauce

A quick and elegant pasta dish featuring sweet lobster, savory prosciutto, and a fresh tomato basil sauce, perfect for busy weeknights.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 oz pasta (spaghetti or linguine)
  • 2 units lobster tails, cooked and chopped Can substitute with shrimp if preferred.
  • 4 slices prosciutto, chopped
  • 2 cups cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • 1/4 cup olive oil
  • to taste salt and pepper
  • for garnish Parmesan cheese, grated

Method
 

Preparation
  1. Boil a pot of salted water. Once boiling, add the pasta and cook according to package instructions until al dente. Drain and set aside with a sprinkle of olive oil.
Cooking the Sauce
  1. In a large pan, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  2. Add the halved cherry tomatoes and sprinkle with salt. Sauté for about 5 minutes until the tomatoes start bursting open.
  3. Stir in the lobster and prosciutto, cooking for an additional 3-4 minutes. Optionally, add a splash of white wine.
Combining and Serving
  1. Add the cooked pasta to the pan and toss everything together. Add the fresh basil.
  2. Plate the pasta and garnish generously with grated Parmesan cheese.

Notes

Prep in advance by chopping tomatoes and garlic earlier in the day. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the seafood. For added spice, consider adding chili flakes or spinach.