Spicy Summer Lobster Classic Pasta

12 oz linguine
1/4 cup olive oil
1 pkg (8 oz) Lobster Classic, Chunk Style
2 shallots, sliced
3 cloves garlic, thinly sliced
1/4 tsp red chili flakes
1/2 cup dry white wine
1 tbsp lemon zest
1/4 cup lemon juice
1/2 tsp each salt and pepper
2 tbsp finely chopped fresh parsley

Cook pasta according to package directions. Drain, reserving 1/3 cup cooking liquid.

Meanwhile, heat oil in large skillet set over medium heat; cook Lobster Classic, shallots, garlic and chili flakes for 2 to 3 minutes or until garlic is slightly softened. Pour in wine; bring to boil. Cook for 2 to 3 minutes or until liquid is reduced to about 1/4 cup and Lobster Classic is heated through. Stir in lemon zest and juice; return to boil and cook for 1 minute.

Add pasta and reserved cooking liquid to skillet; toss to coat well. Season with salt and pepper. Garnish with parsley.

Tips:

• For creamy pasta, add a splash of cream and knob of butter to skillet along with pasta.
• Add fresh or frozen corn kernels or peas to the pasta in the last few minutes of cooking time if desired.