Who doesn’t love a dish that sounds like it’s fresh off a restaurant menu but can be whipped up at home? This Spicy Lobster Capellini is just that. It’s a delightful mix of spicy and creamy flavors that felt perfect for our recent family gathering. My little ones were fascinated with the lobster, daring each other to eat more chili, while my husband and I reveled in how quickly it all came together. If you’re looking to impress without the stress, this is your recipe.
Check out our crescent roll breakfast recipes for another easy delight in the kitchen.
Why you’ll love this recipe
This recipe is quick, taking only 30 minutes from start to finish. It’s perfect for a weeknight dinner that feels like a special occasion. The combination of flavors in this dish is absolutely irresistible, and it’s not just for seafood lovers—my kiddos, notorious for picking veggies over “fancy” dishes, devoured it!
Ingredients
- 1/2 lb. capellini
- 2 tbsp. butter
- 1/2 shallot, finely chopped
- 4 garlic cloves, minced
- 6 oz. tomato paste
- 1 tbsp. crushed Calabrian chili pepper
- 1/2 tsp. salt
- 1/4 cup brandy
- 3/4 cup heavy cream
- 1/4 – 1/2 lb. lobster meat, chopped
- 1/4 cup Parmigiano Reggiano, finely grated
- 1/4 cup Italian parsley, finely chopped
- Pasta water as needed
Step-by-step instructions
- Bring a large pot of water to a boil.
- Heat the butter in a large pan over low heat and sauté the chopped shallot until soft and translucent, about 3-4 minutes.
- Add the minced garlic and sauté for a further 1-2 minutes until fragrant.
- Add the tomato paste and Calabrian chili pepper to the pan. Stir and let sit on medium-low heat for 2-3 minutes until the tomato paste deepens in color.
- Add 1/4 cup of brandy to deglaze the pan. Stir until the brandy has fully evaporated, about 1-2 minutes.
- Remove from heat and stir in the heavy cream. Add more salt to taste.
- Add the lobster and let simmer for 3-4 minutes on low heat.
- Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.
- Strain the pasta and add it to the pan along with the spicy lobster sauce and 1/4 cup pasta water. Toss on high heat until the pasta is fully coated in the sauce.
- Add the Parmigiano and parsley. Toss again. Add more pasta water as needed, 1/4 cup at a time.
- Plate and top with more parsley.
Recipe tips & variations
- Adjust the amount of Calabrian chili pepper to suit your heat preference. My husband likes it fiery, but a teaspoon is perfect for us.
- If you don’t have brandy, white wine or chicken broth can work in a pinch.
- Experiment with herbs. A sprinkle of fresh basil can enhance the flavors beautifully.
Storage & reheating
This dish is best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat gently on the stove with a splash of cream to keep the sauce creamy.
FAQs
Can I use a different type of pasta?
Absolutely! While capellini is great for soaking up the sauce, spaghetti or linguine are good alternatives.
Do I have to use lobster?
Not at all. Shrimp or scallops could be delicious in this recipe if you’re not in a lobster mood.
What if I don’t have Calabrian chili pepper?
Red pepper flakes or fresh chili can substitute. Adjust the amount to match your heat preference.
Recipes you may like
Cooking shouldn’t be stressful, and with dishes like Spicy Lobster Capellini , it can be both easy and impressive. Happy cooking!
Print
Spicy Lobster Capellini
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
A delightful mix of spicy and creamy flavors in a quick and easy Spicy Lobster Capellini recipe.
Ingredients
- 1/2 lb. capellini
- 2 tbsp. butter
- 1/2 shallot, finely chopped
- 4 garlic cloves, minced
- 6 oz. tomato paste
- 1 tbsp. crushed Calabrian chili pepper
- 1/2 tsp. salt
- 1/4 cup brandy
- 3/4 cup heavy cream
- 1/4 – 1/2 lb. lobster meat, chopped
- 1/4 cup Parmigiano Reggiano, finely grated
- 1/4 cup Italian parsley, finely chopped
- Pasta water as needed
Instructions
- Bring a large pot of water to a boil.
- Heat the butter in a large pan over low heat and sauté the chopped shallot until soft and translucent, about 3-4 minutes.
- Add the minced garlic and sauté for a further 1-2 minutes until fragrant.
- Add the tomato paste and Calabrian chili pepper to the pan. Stir and let sit on medium-low heat for 2-3 minutes until the tomato paste deepens in color.
- Add 1/4 cup of brandy to deglaze the pan. Stir until the brandy has fully evaporated, about 1-2 minutes.
- Remove from heat and stir in the heavy cream. Add more salt to taste.
- Add the lobster and let simmer for 3-4 minutes on low heat.
- Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.
- Strain the pasta and add it to the pan along with the spicy lobster sauce and 1/4 cup pasta water. Toss on high heat until the pasta is fully coated in the sauce.
- Add the Parmigiano and parsley. Toss again. Add more pasta water as needed, 1/4 cup at a time.
- Plate and top with more parsley.
Notes
- Adjust the amount of Calabrian chili pepper to suit your heat preference.
- If you don’t have brandy, white wine or chicken broth can work in a pinch.
- Experiment with herbs. A sprinkle of fresh basil can enhance the flavors beautifully.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg