Amazing Shrimp and Langostino Lobster Linguine

"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

• 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
  
  • 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
    
    Directions
    
    • Prep
      15 m
    • Cook
      30 m
    • Ready In
      45 m
      
    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.
    2. 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.
       
       Stir shrimp and langostino lobster into bacon mixture; saute until shrimp and langostino are pink, about 2 minutes.
       
       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.