Amazing Shrimp and Langostino Lobster Linguine
This recipe with langostinos and shrimp did not take hours in the kitchen, so it allowed me to enjoy our company. It was our turn to host our dinner club, and the theme was Italian. We had great fun with friends!
linguine pasta, broken into fourths
1
(16 ounce) package
olive oil
2
tablespoons
cooked bacon, chopped
12
slices
sweet onion, finely chopped
1
minced garlic
1
tablespoon
red pepper flakes, or to taste
1
teaspoon
dry white wine (such as Pinot Grigio)
½
cup
uncooked medium shrimp, peeled and deveined
1
pound
langostino lobster
1
pound
peas
1 ½
cups
basil pesto sauce
1
cup
half-and-half
1
cup
grated Parmigiano-Reggiano cheese 
1
cup
 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.
  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.
  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.
