The Pioneer Woman's ideal date night supper is an elegant surf and turf pasta that features lemon-pepper beef tenderloin and buttery lobster!
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8 ounces angel hair pasta
2 tablespoons olive oil
4 tablespoons salted butter
8 ounces cooked lobster knuckle and claw meat
Kosher salt and freshly ground black pepper
8 ounces beef tenderloin, cut into 1/2-inch cubes
1 tablespoon lemon pepper spices
1 shallot, diced small
2 cloves garlic, minced
1 tablespoon sliced fresh oregano
1 teaspoon fresh thyme leaves
Pinch red pepper flakes
1/4 cup white wine
1/4 cup heavy cream
1 lemon, zested and juiced
1/4 cup chopped fresh parsley
Cook the pasta till just al dente. Drain, booking half a cup of pasta water. Reserve.
Include the olive oil and 2 tablespoons of the butter to a large, heavy-bottomed skillet over medium heat. When the butter has actually melted and the oil is hot, add the lobster meat and sprinkle with a pinch of salt and pepper, tossing up until warmed through, 5 to 10 minutes. Eliminate to a plate.
Sprinkle the steak with the lemon pepper spices and add to the skillet. Cook, turning periodically, up until medium-rare, 2 to 3 minutes. Eliminate to the plate. Without cleaning the frying pan, melt the remaining 2 tablespoons butter, then add the shallots, garlic, oregano, thyme and red pepper flakes. Cook, stirring, up until aromatic, about 30 seconds. Deglaze with the red wine, scraping the frying pan to launch all the taste. Include the cream, lemon enthusiasm and pasta water, then give a boil and let thicken, 1 to 2 minutes.
Add the pasta and toss to coat.
Transfer the pasta to a serving platter. Garnish with the parsley and drizzle over the lemon juice. Top with the lobster and steak bites.
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Ree Drummond's Herbed Lemon Pasta with Lobster and Steak Bites|The Pioneer Woman|Food Network