Ingredients

• 1 , 16 ounce
• 2 tablespoons olive oil
• 12 slices cooked bacon , chopped
• 1 sweet onion , finely chopped
• 1 tablespoon minced garlic
• 1 teaspoon red pepper flakes , or to taste
• 0.5 cups dry white wine , such as Pinot Grigio
• 1 pound uncooked medium shrimp , peeled and deveined
• 1 pound langostino lobster
• 1.5 cups peas
• 1 cup basil pesto sauce
• 1 cup half-and-half
• 1 cup grated Parmigiano-Reggiano cheese

Instructions

1. 1 Bring a large pot of lightly salted and oiled water to a boil. Add linguine and cook until tender yet firm to the bite, about 11 minutes; drain.
2. 2 Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add bacon, onion, garlic, and pepper flakes; sauté until onion is golden brown, 10 to 15 minutes. Add white wine and cook, stirring occasionally, until absorbed, 2 to 4 minutes. Stir in shrimp and langostino and sauté until pink, about 2 minutes.
3. 3 Reduce the heat to medium and stir in strained linguine. Add peas, pesto sauce, and half-and-half; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top each serving with Parmigiano-Reggiano cheese.

Nutrition per serving