Protein Upgrade | Goodfood x Laurent Dagenais: Lemon-Garlic Lobster
with Angel Hair Pasta
Cooking time
15 minutes
Servings
2/4
Calories
650 /serving
We’re teaming up with Montréal chef Laurent Dagenais whose low-key charm, restaurant training and user-friendly recipes have earned him more than 1 million followers. In this bright summer pasta dish, the spotlight goes to garlic lobster, with Parmesan and chili flakes.
We will send you:
- 225g Pre-cooked wild-caught lobster meat (product of Canada)
- 2 Garlic cloves
- 1 Lemon
- 280g Cherry tomatoes
- 14g Parsley
- 225g Angel hair pasta
- 1g Chili flakes
- 25g Parmigiano Reggiano (contains rennet)
Contains: Lobster, Milk, Sulphites, Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Zester
Total Fat
11 g
Saturated Fat
4 g
Sodium
530 mg
Total Carb
99 g
Sugars
9 g
Protein
43 g
Fibre
8 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 4 to 6 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, zest and juice the lemon.
- Halve the tomatoes.
- Mince the garlic.
- Finely chop the parsley leaves and stems.
- Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
Cook the shrimp
- In a large, high-sided pan, heat a drizzle of oil on medium.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the shrimp* and chili flakes (start with ½). Cook, 1 to 2 min. per side, until opaque and cooked through.
Make the sauce
- To the pan, add the lemon zest, lemon juice, tomatoes and parsley.
- Cook, stirring often, 1 to 2 min., until the tomatoes begin to soften.
Combine the pasta & serve
- To the pan, add the pasta and ½ the reserved cooking water.
- Add the cheese and S&P.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Divide the pasta between your plates. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
