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Shrimp and Langostino Lobster Linguine with Pesto Cream Sauce

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
40 min
SERVINGS
8 servings
Dinner
Shrimp and Langostino Lobster Linguine with Pesto Cream Sauce
Ingredients
  • 1 (16 ounce) package linguine pasta, broken into fourths
  • 2 tablespoons olive oil
  • 12 slices cooked bacon, chopped
  • 1 sweet onion, finely chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon red pepper flakes, or to taste
  • 1/2 cup dry white wine (such as Pinot Grigio)
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 pound langostino lobster
  • 1 1/2 cups peas
  • 1 cup basil pesto sauce
  • 1 cup half-and-half
  • 1 cup grated Parmigiano-Reggiano cheese
Instructions
1
Boil a substantial container of salted and lubricated water until it reaches its maximum temperature. Introduce linguine into the pot and cook until it is neither too soft nor too hard, taking approximately 11 minutes; remove from the water.
2
Concurrently, heat olive oil in a substantial cooking vessel over an elevated temperature. Introduce bacon, onion, garlic, and peppery spices; cook until the onion turns a golden hue, taking around 10 to 15 minutes. Add white wine and cook, stirring periodically, until the liquid is fully absorbed, approximately 2 to 4 minutes. Add shrimp and langostino and cook until they turn pink, roughly 2 minutes.
3
Decrease the heat to a moderate level and combine strained linguine into the saucepan. Introduce peas, pesto sauce, and half-and-half; cook and stir until the linguine absorbs the liquid, taking 5 to 10 minutes. Top each serving with a generous amount of Parmigiano-Reggiano cheese.