Lobster-Ouzo Fettuccine

One of my all time favorite pasta dishes. This recipe is beyond incredible, it will blow your mind.

Last summer, my family and I were at a Greek restaurant in Kefalonia and we had the most delicious spaghetti with shrimp. I couldn’t pinpoint what the sauce was made out of and asked to meet the chef. She was sweet enough to share her trick and told us she used Ouzo to flambé the shrimp. My mom and I knew we had to recreate this recipe as soon as we returned to the states. We decided to add lobster meat as we love it, but that is totally optional.

Lobster-Ouzo Fettuccine

Serves 4

INGREDIENTS 

• 1 pack brown rice fettuccine, cook as per box direction
• 2 tbsp extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 red onion, finely chopped
• 10 large, wild prawns, peeled and deveined
• 1 cup precooked lobster meat (optional)
• 1 tbsp Ouzo
• 1 jar tomato sauce (I like to use Rao’s)
• 2 tbsp parsley, chopped
• 1/2 tsp red pepper flakes
• sea salt and pepper to taste

Toppings:

• grated parmesan cheese
• chili flakes

DIRECTIONS

• STEP 1. Cook the pasta as per package instructions.
• STEP 2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté for 2 minutes, until lightly browned. Add the shrimp and lobster meat and sauté for 2 minutes, stirring occasionally.
• STEP 3. Add the ouzo, remove from burner and carefully add flame using a kitchen torch to flambé the sauce. Shake until flames burn down and go out.
• STEP 4. Add tomato sauce, parsley, red pepper flakes, and season with salt and pepper. Cook for 10 minutes until the sauce thickens and turn off heat.
• STEP 5. Transfer the fettuccine into the tomato sauce pan and mix well. Serve topped with parmesan cheese and more red crushed pepper.