6 ounces linguine pasta, cooked al dente, drain, do not rinse
leek
1/4 cup unsalted butter
1 Tbsp finely chopped onion, can use whites from green onion and use tops rather than parsley
1/2 cup low sodium chicken stock
2 1/2 Tbsp anise-flavored liqueur, if desired
8 ounces lobster meat or peeled and deveined shrimp
1/4 cup heavy whipping cream
salt, to taste
Chopped fresh parsley, if desired
Grated parmesan cheese
Directions
Melt butter in 10-inch skillet over medium heat until sizzling. Add leek; cook 1 minute. Add chicken stock and liqueur, if desired; cook 1 minute or until bubbling around edges. Add lobster pieces or shrimp; cook 3-4 minutes for lobster and 2 minutes for shrimp, or until it turns pink. Remove lobster or shrimp from sauce; cover to keep warm
Continue cooking sauce 4-5 minutes until sauce is reduced to about 3/4 cup. Stir in whipping cream and salt. Add pasta; toss lightly to coat. Cook 1-2 minutes or until sauce has thickened. Place pasta onto serving dish; top with parmesan and lobster/shrimp. Sprinkle with parsley/green onion if desired. Serve immediately