Which Pasta Pairs Best with Sautéed Lobster Scampi?
Lobster and linguine If you?re not one of those people who own a pasta machine and enjoys making your pasta from scratch, then you probably feel as overwhelmed as the rest of us when trying to figure out the difference between...
If you?re not one of those people who own a pasta machine and enjoys making your pasta from scratch, then you probably feel as overwhelmed as the rest of us when trying to figure out the difference between all those pasta choices in the grocery isle. While most of us know that egg noodles work great in homemade chicken soup, and bow-tie pasta is perfect when paired with chicken and broccoli dishes, it can be confusing trying to choose the right type pasta for other meals. For instance, if you want to serve a seafood scampi over pasta, which kind is the better choice?
Size and strength of pasta is important to consider when pairing with sauces and other toppings. Some pasta?s work better with heavier chunks of meat and larger cut vegetables, while others combine best with plainer sauces or lighter weight foods, such as shrimp. Linguine, or ?little tongues? in Italian, is a type of pasta that was originated in the Genoa and Liguria regions of Italy. It is elliptical in shape rather than flat. Linguine is a bit wider than spaghetti (about 4 ? 6 mm) but not quite as wide as fettuccine. Angel hair is the thinnest of all these pastas. While we usually pair tomato based sauces with spaghetti and heavier carbonara sauces (made from cream, eggs, and cheese) with fettuccine, angel hair and linguine pastas make an excellent base for pesto and seafood type dishes. When choosing a pasta for your topping, keep in mind that since angel hair is much smaller, if you plan to add vegetables, poultry, or seafood it?s best to chop them finer to match the delicacy of the strands. Although there are no specific rules as to which pasta should be paired with which sauce, a good rule of thumb to tuck away in your own noodle is the thicker the pasta, the heavier sauce it can accommodate.
Now back to our question: Either angel hair or linguine would work well with scampi, depending on how light or filling you want the meal. Linguine is typically used in dinner meals where a heartier fare is desired.
Following is a recipe for a delicious:
Sautéed Lobster Scampi using linguine as our pasta base:
- 1 lb. linguine pasta
- 12 - 16 oz. pre-cooked lobster meat
- 1/2 cup butter
- 3 tablespoons chopped garlic
- 1/2 cup white wine
- 1/4 cup clam juice or chicken broth
- Pinch salt, pepper, garlic powder, and parsley
- 1 tsp. lemon juice (or 1/2 cut lemon)
- Bring a large pot of salted or unsalted water to a boil.
- Cook linguine in boiling water until nearly tender, approximately 6 to 8 minutes. Drain.
- Meanwhile, melt 1/4 cup of the butter in a medium sauté pan. Add garlic and sauté until it reaches a golden brown color. Add the white wine, clam juice or chicken broth, and the pinches of salt, pepper, garlic powder, and parsley. Allow sauce to boil until half of it is left in pan.
- Add the lobster meat; reduce heat and add the remaining butter and simmer until butter melts and sauce thickens.
- Serve at once over the linguine. Sprinkle with lemon and garnish with chopped parsley.
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