Paccheri con Crema d'Aragosta (o Astice) come al ristorante

In a medium saucepan, melt the butter over medium heat.

Add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.

Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth.

Add salt, black pepper, and red pepper flakes (if using) to taste.

Stir in the chopped parsley and remove from heat.

Let the sauce cool slightly before serving over cooked lobster ravioli.

Serve immediately, garnished with additional parsley if desired.

Spice Level: