OH MY GOSH!

SO DELICIOUS!!!

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Stir shrimp and lobster and shrimp into pan to warm; about 2 minutes.
4. 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.

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