Spicy Shrimp and Lobster Linguine
1 tablespoon olive oil
3 onions, chopped
6 garlic cloves, chopped
28-ounce can diced tomatoes
1/4 cup dry red wine
2 tablespoons chopped fresh oregano, or 2 teaspoons dried
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon coarsely ground black pepper
1 lobster tail (about 1/2 pound)
1 pound large shrimp, peeled and deveined
3/4 pound linguine
1/4 cup chopped parsley
Heat the oil in a very large nonstick skillet, then add the onions and garlic. Sauté until golden, about 10 minutes. Add the tomatoes, wine, oregano, crushed pepper, salt, sugar and ground pepper; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce is slightly thickened, about 15 minutes.
Meanwhile, remove the meat from the lobster tail and cut it into 1/2-inch pieces. (To pry the meat out of the lobster tail, cut away the soft undercover with scissors and ease away the meat from the shell with your fingers.)
Add the lobster and the shrimp to the sauce and simmer, uncovered, until the shrimp and lobster are just opaque, about 5 minutes.
Meanwhile, cook the linguine according to package directions; drain and place in a large serving bowl. Toss at once with the sauce and sprinkle with the parsley.
Yield: 6 servings.
Average nutritional information per serving: 375 calories, 4 grams total fat (1 gram saturated fat), 98 milligrams cholesterol, 641 milligrams sodium, 58 grams carbohydrates, 5 grams dietary fiber, 25 grams protein.
Source: “Weight Watchers Simply Delicious Winning Points Cookbook”
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