This Creamy Lobster Spinach Linguine recipe is a real special dish for the summer and many seasons ahead. The perfect easy weeknight meal on any given day for the entire family. Based with a delicious creamy tuscan parmesan sauce and paired with gluten-free linguine, which all works amazingly with the addition of spinach. Plus, who doesn’t like a nicely topped lobster tail to bring everything together, right? Truly a comforting recipe with every bite.
I must admit–lobster can be a bit pricey. However, it’s just so amazing!
While this original recipe featured lobster claws, I chose to switch things up a bit and try lobster tails and I must say that I love this dish EVEN MORE now. I’m not sure that I’ll be turning back to the way I first made this a few years ago any time soon. Haha!
OK, so originally this recipe featured regular linguine as well, which tend to be a bit thicker, but I wanted to fully enjoy everything so I went with gluten-free linguine by Bionaturae Organic pasta brand, which is my go-to!
It’s SO GOOD! Plus, the GF pastas are much lighter thinner to digest, which works perfectly for me.
Besides, like my dairy sensitivity, I’m often sensitive to gluten as well, which is why you’ll find a growing number of dairy-free, gluten-free, and vegan recipes on Orchids + Sweet Tea.
This recipe was fairly quick to make, even the second time around.
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This recipe specifically was inspired by my love for easy, quick dishes and of course, we always need a simple meal that can be whipped together on those days when we’re extremely busy or perhaps tired. That’s why I created the Weeknight Meals category.
It’s super easy to make.
Made in just under 30 minutes.
Bold flavors—Garlic Herby + Tuscan + Cheesy, all go so well together!
Minimal steps required.
Comes fully seasoned!
Great comforting option for lunch or dinner.
Did I mention, delicious?
While you might think that most of the creaminess of this pasta comes from the heavy cream added (from my go-to brand Organic Valley by the way), the truth is that most of it actually comes from the parmesan cheese. Yup, that’s right.
Personally, I love using the full brick of parmesan cheese as opposed to the powdered version. For one, you’re able to cut off a lot more cheese as opposed to the finely grated Parmesan cheese that you would normally purchase, which is usually almost invisible like powder and takes a TON to bring forth this kind of creaminess (granted, there isn’t anything wrong with this version, don’t get me wrong!).
Ok, so when it comes to making this Tuscan Pasta base, I chose to keep ingredients minimal for ease, but bold enough for amazing flavor.
For starters, you need your favorite dry pasta (I used linguine pasta, however, you can always substitute with penne, pappardelle, etc).
Of course, the sauce is the ‘star’ of this dish, therefore, the following ingredients are super important: chicken stock, white wine, garlic cloves, heavy cream, parmesan cheese, and seasonings.
Lastly, you add your spinach and tomatoes (optional) and BAM! You’re good to go!
Let’s dig into this recipe, shall we?
Preheat your oven to 400 degrees Fahrenheit and prepare a medium skillet or baking sheet.
To prep lobster tails, slightly crack shell and remove most of lobster meat outside of shell without completely detaching shell from meat. **NOTE: This allows the lobster meat to fully cook through with shell blocking it.**
Add lobster tails to pan and generously brush tops of lobster meat with butter mixture and bake everything for 15-20 minutes or so.
In the meantime, cook the linguine pasta according to the packaging (about 8-11 minutes) and drain. Set aside.
In a large skillet, add olive oil over medium-high heat and add garlic cloves, cooking until translucent and fragrant, about 2-3 minutes.
Add the white wine, chicken stock, and heavy cream, whisking everything together well. Let it begin to bubble. Now, add in seasonings and continue to whisk until well combined.
Reduce the heat to low so that everything simmers for 5 minutes or so.
Add parmesan cheese and continue to whisk until cheese completely melts and sauce becomes nice and creamy.
Lastly, add in the spinach and let cook for another minute or 2, until spinach softens and wilts.
Add in pasta and toss everything together until full coated. Remove from heat.
Once lobster is cooked through, remove from oven and let cool slightly.
To serve immediately, add pasta to a bowl and top with lobster tail. Brush additional butter mixture to top of lobster tail and enjoy!
If you choose to make this Creamy Lobster Spinach Linguine recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Creamy Lobster Spinach Linguine pasta.