OH MY GOSH!
- 8 ounces fresh linguine pasta
- 2 tablespoons olive oil and 2 tablespoons butter
- 1 small Vidalia 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)
- 1/2 pound cooked medium shrimp
- 1/4 pound lobster, cut into bite-size pieces
- 1 cup peas and 1 fresh corn-on-the cob, cooked and cut
- 1/2 cup basil pesto sauce (I had some frozen that I made last autumn)
- 1 cup grated Parmigiano-Reggiano
- 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. But be sure to save 1/4 cup of the pasta water.
- Heat olive oil and butter in a large saucepan over medium-high heat; sauté onion, garlic, and red pepper flakes in hot oil until onion is golden brown, 10 to 15 minutes. Stir white wine into pan; cook and stir until wine is absorbed, 2 to 4 minutes.
- Stir shrimp and lobster and shrimp into pan to warm; about 2 minutes.
- Reduce heat to medium and stir cooked linguine into shrimp mixture. Stir peas, corn and pesto sauce into shrimp-linguine mixture; add the 1/4 cup pasta water and cook and stir until linguine absorbs the liquid, about 5 minutes. Top servings with Parmigiano-Reggiano cheese.