- 16 ounces dry spaghetti, linguine, or fettuccine ½ cup pasta cooking water reserved
- 2 teaspoons extra virgin olive oil
- 1 pound cherry tomatoes
- 3 tablespoons butter
- 1 shallot peeled and minced
- 6 cloves garlic peeled and minced
- 1 red Fresno chili pepper trimmed and minced
- 1 cup dry white wine or seafood stock
- 16 ounces cooked lobster meat or shrimp
- ½ cup fresh parsley minced
- ½ lemon juiced
- Salt and pepper to taste
- Crushed red pepper to taste
- Pinch of sugar optional
Start the Sauce:
While waiting on the pasta water, cook the sauce. Heat the oil in a wide pot over medium-high heat. Once hot, add the cherry tomatoes and cook without moving for 3-4 minutes or until they begin to blister and char. Flip once or twice more until charred all over. Season lightly with salt.
Cook the Aromatics:
Melt the butter into the tomatoes. Once frothy, add the shallot and cook for 2-3 minutes until just beginning to soften.
Add the garlic and red Fresno pepper and cook until fragrant, about 1 minute. If you'd like more heat, add another shake of crushed red pepper.
Calories: 601kcal | Carbohydrates: 95g | Protein: 17g | Fat: 12g | Sodium: 103mg | Fiber: 5g | Sugar: 7g | Vitamin C: 45mg