Cook the pasta

• Bring salted water to a boil and cook the pasta al dente.
• Reserve some pasta water, then drain the pasta.

Sauté the aromatics

• Heat the olive oil in a pan over medium heat.
• Sauté the shallot and garlic until translucent.

Add tomatoes and langostino

• Add the sun-dried tomatoes and langostino tails.
• Season with salt, pepper, Cajun seasoning and red pepper flakes and cook, stirring.

Build the creamy sauce

• Stir in the lobster bisque, heavy cream and Parmesan.
• Simmer until the sauce thickens, then add the fresh spinach and let it wilt.
• Squeeze in the lemon juice.

Toss and serve

• Toss the pasta into the sauce with a splash of pasta water to emulsify.
• Serve immediately.