Spahgetti with Creamy Lobster Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Altered slightly for a healthier meal. Adapted from Ingredients:
1 clove garlic, minced |
1/4 cup onions, finely chopped |
1 tbsp extra virgin olive oil |
1/2 cup white wine |
14 oz crushed tomatoes |
1 freshly ground black pepper |
1/4 tsp crushed red pepper flakes (optional) |
1/4 cup fat free half and half |
1/4 cup parsley, chopped |
3 cups cooked lobster meat, chopped into 1 inch pieces |
8 oz whole wheat spaghetti |
Directions:
1. Heat the olive oil in a saucepan, and once sizzling add the onion and garlic. Cook for about three minutes and then add the white wine. Cook until the wine has almost completely evaporated.
2. Add the tomatoes, pepper, red pepper flakes if using, and half of the parsley.
3. Cook for about 20 minutes or until thickened. Stir in just enough of the half and half to turn the sauce a dark coral pink color. Stir in the lobster meat, and keep warm.
4. Cook the spaghetti until it is al dente. Drain. Toss the pasta with the lobster sauce, and serve garnished with a sprinkling of the remaining chopped parsley.
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