Good Will Hunting & Lobster Fettuccine

by Lizzy W   |   December 14, 2014   |   13 Comments

I am so embarrassed to admit I have never seen Good Will Hunting… I am not only obsessed with movies, but I’m a child of the 90’s, arguably the best movie decade ever (to me at least).  You know what else was so awesome about the 90’s?  Dinner and a Movie on TBS – I used to live for that on weekends!!  So, because we all know how nostalgic I am, I decided to bring it back as a weekly series on my blog – there is nothing better than food and movie night!!!

I have no idea how I didn’t see this movie sooner – it was amazinggggg.  It was weird to see Ben Affleck so scrawny… and of course gorgeous Matt Damon and Robin Williams – couldn’t have had a better cast, all my favorite people.  And what better to go with the “Boston” setting than some fresh lobster fettuccine featuring Pappardelle’s UNREAL Roasted Garlic fettuccine.  This pasta was probably one of my best pasta dishes I’ve ever made – absolutely amazing.

(I received this product for review purposes.  All opinions are completely my own based on my experience.)

Lobster Fettuccine (Servings: about 2-3)

Ingredients:

• (8 oz), half a package of Pappardelle’s Roasted Garlic Fettuccine (YUM)
• 1 shallot, diced
• 1 tbsp. butter
• 1 tbsp. olive oil
• 3 cloves of garlic, minced
• .5 lb. lobster
• 1/4 cup low fat cream cheese (2 oz.) – this is a healthy alternative to half and half
• 1 tbsp. tomato paste
• 1/4 cup dry white wine
• 1/4 cup chicken stock
• 2 tbsp. grated parmesan cheese
• 1/4 tsp. Italian seasoning
• 1/2 cup peas
• salt and pepper, to taste
• 1/8 tsp. red pepper flakes

Directions:

• First, bring a large pot of water to a boil, add salt, and cook pasta according to package instructions.
• In another pot, bring water to a boil and cook lobster tail for about 4-5 minutes, until pink.   Once the tail is done, crack the shell, pull out the meat, and cut it into 1 inch pieces.
• In a sauce pan, heat olive oil and butter and add shallots, garlic, salt, pepper, and red pepper flakes.  Sauté until the shallots turn translucent and begin to brown and then add the tomato paste and stir for a minute.  Then deglaze with white wine.  After the alcohol cooks off, about 3 minutes, add in the stock, cream cheese, parmesan, peas, lobster, and Italian seasoning.  Simmer until the sauce comes together, about 5 minutes.  Adjust seasoning as needed here.
• Finally add back in the pasta, stir well, and serve!
• Enjoy!

 

 

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