Lobster and Prosciutto Pasta with Tomato Basil Sauce

Okay, friends, I am *so* excited to share this recipe with you! This Lobster and Prosciutto Pasta with Tomato Basil Sauce is one of those dishes that feels like a fancy dinner party but comes together in no time flat. Imagine tender lobster meat mingling with silky prosciutto, all wrapped up in a rich, vibrant tomato basil sauce that smells like summer in a bowl. This recipe absolutely sings with every bite, and trust me, once you make it, you’ll want to show it off (or just devour it all yourself). So, grab your apron—we’re about to make some magic happen in your kitchen!

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Ingredients

For the Main Dish:

• 8 ounces linguine or spaghetti pasta
• 1 pound cooked lobster meat, chopped
• 4 ounces prosciutto, thinly sliced and torn into pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional, for a little kick)

For the Sauce / Garnish:

• 1 (14.5-ounce) can crushed tomatoes
• 1/2 cup fresh basil leaves, chopped
• 1 teaspoon sugar (to balance acidity)
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan cheese, for serving

How I Make It

Step 1:

Start by bringing a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente—usually about 8–10 minutes. Drain, reserving about half a cup of pasta water, and set aside.

Step 2:

While the pasta cooks, heat olive oil in a large skillet over medium heat. Toss in the minced garlic and red pepper flakes if you’re using them, stirring until fragrant and golden—about 1 minute. Be careful not to burn the garlic!

Step 3:

Add the prosciutto pieces to the skillet and sauté for 2–3 minutes until they start to crisp up slightly, releasing their salty, savory aroma.

Step 4:

Pour in the crushed tomatoes and stir in the sugar. Let the sauce simmer gently for about 8 minutes to thicken and deepen in flavor. Season with salt and pepper to your liking.

Step 5:

Reduce the heat to low and stir in the lobster meat and chopped basil. Let everything warm through, about 2–3 minutes. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.

Step 6:

Toss the cooked pasta into the skillet, carefully mixing so every strand is coated with that luscious sauce. Serve immediately topped with freshly grated Parmesan cheese and a few more basil leaves for a pop of color.

Variations & Tips

• Swap lobster for cooked shrimp or scallops for a seafood twist.
• If you can’t find fresh basil, dried works in a pinch—use 1 teaspoon, added earlier with the tomatoes.
• Use fresh tomatoes if they’re in season—about 2 cups chopped—and simmer a bit longer.
• For a creamier sauce, stir in 1/4 cup heavy cream at the end.
• Gluten-free pasta works great here if you have dietary needs.

How I Like to Serve It

This pasta dish shines on a relaxed weekend night, paired with a crisp glass of white wine and a simple arugula salad tossed with lemon vinaigrette. For special occasions, I love setting the table with candles and serving crusty garlic bread on the side to soak up every last drop of the sauce. It’s just the perfect meal to bring friends or family together.

Notes

• Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat gently in a skillet with a splash of water or broth to keep the lobster tender.

Closing: This Lobster and Prosciutto Pasta always makes me feel like I’m treating myself to something special, without any fuss—perfect for those moments when you want a taste of luxury at home.