Chickpea Spaghetti with Lobster, Cherry Tomatoes & White Wine
Chickpea Spaghetti with Lobster, Cherry Tomatoes & White Wine
50 minutes total
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Garlic
- Protein
- Seafood
- Spring Recipes
- Summer Recipes
- Tomatoes
- Weekend
- Weeknight
For more creative recipe inspiration, check out our pasta on deck collection!
Ingredients
Serves 4
| 1 | Box Barilla® Chickpea Spaghetti pasta |
| 1 | Bay leaf |
| 2 | Bobsters |
| ¼ | Cup extra virgin olive oil, divided |
| 1 | Clove garlic, chopped |
| 1 | Medium white onion, sliced thin |
| 1 | Tablespoon flour |
| 1 | Cup White wine |
| 1 | Pint cherry tomatoes, halved |
| 2 | Tablespoons fresh parsley, chopped |
| 1 | Tablespoon butter |
| To taste | Salt and white pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil. Season with salt, pepper, and bay leaf.
Step 2
Add lobsters to pot and cook 5 minutes. Remove from pot and allow lobsters to cool. Reserve cooking water for sauce. Remove meat from tail and claws. Chop in 2-inch pieces and set aside.
Step 3
Heat half of the olive oil in a skillet. Add garlic and lobster shells. Sauté until garlic is golden.
Step 4
Add flour and cook for one minute. Add wine to skillet and cook until reduced by half. Season with salt and pepper.
Step 5
Add enough lobster cooking water to cover shells. Simmer until reduced by half.
Step 6
Heat remaining olive oil in another skillet. Add onions and sauté over medium heat until soft. Add tomatoes and the wine sauce.
Step 7
Cook pasta half of the recommended package cooking time. Drain and add pasta and lobster meat to sauce.
Step 8
Simmer 6 more minutes until pasta is al dente. If needed add more lobster cooking water.
Step 9
Season with parsley and butter and serve.