Ingredients
400 g linguine pasta, broken into fourths
30 ml olive oil
12 slices cooked bacon, chopped
1 sweet onion, finely chopped
1 tbsp minced garlic
1 tsp red pepper flakes, or to taste
120 ml dry white wine (such as Pinot Grigio)
450 g uncooked medium shrimp, peeled and deveined
450 g langostino lobster
225 g peas
240 ml basil pesto sauce
240 ml half-and-half
100 g grated Parmigiano-Reggiano cheese
Directions
Step 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.
Step 2
In a large saucepan over medium-high heat, heat olive oil. 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.
Step 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.