Description
Indulge in the ultimate comfort food with our recipe for Lobster Pasta With Vodka Sauce. Learn how to create this decadent dish at home today!
Ingredients
- 12 ounces (340 g) (340 grams) of spaghetti or linguine
- 2 tablespoons (30 ml) (28 grams) of olive oil
- 1 tablespoon (15 ml) (14 grams) of vegetable oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1/4 teaspoon (1 ml) of red pepper flakes
- 2 cups (480 ml) (480 milliliters) of tomato puree
- 1 cup (240 ml) (240 milliliters) of coconut cream
- 1/2 cup (120 ml) (120 milliliters) of vegetable or mushroom broth
- 1 pound (454 g) (450 grams) of cooked shrimp meat, chopped
- Salt to taste
- Black pepper to taste
- 1/4 cup (60 ml) (15 grams) of chopped fresh basil
- 1/4 cup (60 ml) (25 grams) of grated vegan cheese for serving
Instructions
- Bring a large pot of salted water to a boil.
- Add spaghetti or linguine and cook until al dente, following package instructions.
- Drain the pasta and set aside, reserving 1/2 cup of pasta water.
- In a large pan, heat olive oil and butter over medium heat.
- Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and red pepper flakes, cooking for 1 minute.
- Pour in the tomato puree and bring to a simmer.
- Add the heavy cream and vegetable or chicken broth, stirring to combine.
- Simmer the sauce for 8-10 minutes, stirring occasionally.
- Season the sauce with salt and black pepper to taste.
- Add the chopped lobster meat to the sauce and heat through for 2-3 minutes.
- Toss the cooked pasta with the sauce, adding reserved pasta water if needed.
- Stir in chopped fresh basil and mix until well combined.
- Serve the pasta topped with grated Parmesan cheese.
Notes
- For a lighter option, swap coconut cream with vegetable broth for a dairy-free alternative.
- Add spinach or cherry tomatoes for extra flavor and nutrition.
- Adjust the heat level by altering the amount of red pepper flakes used.
