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!
Ingredients
- linguine pasta, broken into fourths: 1 pack (16 ounce pack)
- olive oil: 2 Tbsp
- slices cooked bacon: 12 piece (chopped)
- sweet onion: 1 piece (chopped)
- garlic: 1 Tbsp (minced)
- red pepper flakes: 1 tsp (to taste)
- dry white wine (such as Pinot Grigio): 0.5 cup
- uncooked medium shrimp: 1 pound (peeled and deveined)
- langostino lobster: 1 pound
- ½ cups peas: 1 piece
- basil pesto sauce: 1 cup
- half-and-half: 1 cup
- Parmigiano-Reggiano cheese: 1 cup (grated)
Metric Conversion
Stages of cooking
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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.
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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.
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Stir shrimp and langostino lobster into bacon mixture; saute until shrimp and langostino are pink, about 2 minutes.
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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.
