Spinach Penne with Lobster, Shrimp and Bacon

This is probably one of my favorite pasta dish. Who doesn't love it? It has BACON in it. The recipe is originally from the Food Network courtesy Giada De Laurentiis (my favorite celebrity chef), but I tweaked it to fit our tastes. Give it a try and let me know how you like it.

Total Time: 50 min (this is not gonna happen the first time you are cooking this)

Yield: 4 to 6 servings

Level: Intermediate

Ingredients

• Kosher salt
• One 4-ounce lobster tails
• 1 pound spinach penne pasta
• Half pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (about 2 1/2 cups)
• 4 cloves garlic, minced
• One 14 1/2-ounce can diced tomatoes (you can utilize the one that already has basil, garlic and oregano to give more flavor)
• 3/4 cup clam juice (I sometimes skip it if I don't have it in my pantry, no biggie, just use vegetable stock)
• 3/4 cup heavy cream (can be substituted by low fat milk, but the sauce will be less creamy)
• 1 cup chopped fresh basil (I used the dried herb since my herb garden is not alive during the winter time here on east coast)
• Freshly ground pepper
• 1 pound large shrimp, peeled and deveined

Directions

Bring a large pot of salted water to a boil. Add the lobster tail and cook until they begin to curl, 5 to 7 minutes. Using tongs, remove the lobster tail and set aside until cool enough to handle. Add the pasta to the boiling water (I used the water from cooking that lobster tail) and cook, stirring occasionally, until tender but still firm to the bite, 10 to 12 minutes. Drain and place in a large serving bowl.

Using kitchen scissors or a heavy knife, cut along the underside of the lobster tails and remove the meat. Chop the meat into 3/4-inch chunks. Set aside. (please don't cut yourself)

In a large nonstick skillet, cook the bacon over medium-high heat until brown and crispy, about 10 minutes. Remove the bacon and drain on paper towels.

In the same skillet, add the garlic and cook until aromatic, about 30 seconds. Add the tomatoes (and juices), clam juice, cream, 1/2 cup basil, 2 teaspoons salt and 1/2 teaspoon pepper. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to medium and simmer until slightly thickened, about 5 minutes.

Add the shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Add the lobster and bacon. Simmer until warmed through, 1 to 2 minutes.

Pour the tomato mixture over the cooked pasta and toss until coated. Garnish with the remaining 1/2 cup basil and season with salt and pepper.

Enjoy cooking!!