YOUR SOLIN GENERATED RECIPE
Creamy Garlic Lobster Fettuccine with Spinach
Sautéed lobster and tender spinach tossed in a velvety garlic-yogurt sauce over whole wheat fettuccine for a rich and satisfying meal.
INGREDIENTS
6 oz lobster tail meat
1.5 oz whole wheat fettuccine
2 cups fresh spinach
2 cloves garlic
0.25 cup plain non-fat Greek yogurt
0.5 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp grated parmesan cheese
0.25 tsp red pepper flakes
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Boil a large pot of salted water and cook the fettuccine according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
While pasta cooks, heat olive oil in a large skillet over medium heat.
Add minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant.
Add the chopped lobster meat to the skillet, seasoning with sea salt and black pepper. Cook for 3-4 minutes until the lobster is opaque and firm.
Stir in the fresh spinach and cook until just wilted.
Reduce heat to low. Whisk the Greek yogurt and lemon juice into the reserved pasta water until smooth.
Add the cooked pasta and the yogurt mixture to the skillet, tossing everything together until the sauce is creamy and coats the noodles.
Remove from heat, sprinkle with grated parmesan cheese, and serve immediately.