It was our turn to host the 'Dinner Club'. Our theme was Italian. This was a great entree that did not take hours in the kitchen and allowed me to enjoy our company. Great fun with great friends!
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
599 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted and oiled water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
Step 2
Heat olive oil in a large saucepan over medium-high heat; saute bacon, onion, garlic, and red pepper flakes in hot oil until onion is golden brown, 10 to 15 minutes. Stir white wine into bacon mixture; cook and stir until wine is absorbed, 2 to 4 minutes.
Step 3
Stir shrimp and langostino lobster into bacon mixture; saute until shrimp and langostino are pink, about 2 minutes.
Step 4
Reduce heat to medium and stir cooked linguine into shrimp mixture. Stir peas, pesto sauce, and half-and-half into shrimp-linguine mixture; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top servings with Parmigiano-Reggiano cheese.
Ingredients
2 tablespoons olive oil
1 cup half-and-half
1 tablespoon minced garlic
1 sweet onion, finely chopped
1 pound uncooked medium shrimp, peeled and deveined
1 teaspoon red pepper flakes, or to taste
1 cup grated Parmigiano-Reggiano cheese
1 ½ cups peas
1 (16 ounce) package linguine pasta, broken into fourths
