Amazing Shrimp and Langostino Lobster Linguine

Ingredients

• 1 cup basil pesto sauce 
• 12 slices bacon cooked chopped
• 0.5 cup cooking wine dry white (such as Pinot Grigio)
• 1 tablespoon garlic minced
• 1 cup half-and-half 
• 1 pound langostino lobster 
• 2 tablespoons olive oil 
• 1 cup parmigiano-reggiano cheese grated
• 16 ounce linguine pasta 
• 1.5 cups peas 
• 1 teaspoon pepper flakes red to taste
• 1 pound shrimp deveined uncooked peeled
• 1  onion sweet finely chopped

Equipment

• sauce pan
• pot

Directions

1. Bring a large pot of lightly salted and oiled water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
2. Heat olive oil in a large saucepan over medium-high heat; saute bacon, onion, garlic, and red pepper flakes in hot oil until onion is golden brown, 10 to 15 minutes. Stir white wine into bacon mixture; cook and stir until wine is absorbed, 2 to 4 minutes.
3. Stir shrimp and langostino lobster into bacon mixture; saute until shrimp and langostino are pink, about 2 minutes.
4. Reduce heat to medium and stir cooked linguine into shrimp mixture. Stir peas, pesto sauce, and half-and-half into shrimp-linguine mixture; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top servings with Parmigiano-Reggiano cheese.