This creamy lobster and shrimp scampi linguine is the perfect pasta dish for a special dinner at home, offering a delicious blend of flavors that will impress anyone.
Red Lobster introduced me to shrimp scampi, and I’ve been a fan ever since. What I love most about their shrimp scampi is the consistency—no matter where you go, it always tastes the same. The garlicky sauce made with white wine, garlic, and butter is simple but delicious.
While my shrimp scampi recipe may not rival Red Lobster’s, it’s just as tasty. My favorite way to enjoy shrimp and lobster is with linguine. Recently, I decided to upgrade my shrimp and lobster pasta by making a creamy version, and it turned out fantastic! The addition of fresh lobster tails really takes this shrimp and lobster linguine to the next level.
I kept the traditional scampi flavor with plenty of garlic, butter, and white wine. However, by adding heavy cream and fresh lobster, the dish became even richer and more indulgent. If you’re looking for new lobster and shrimp recipes, this one is a must-try!
This pasta with lobster and shrimp has all the best qualities of a seafood dish—creamy, garlicky, and full of flavor. Whether you’re a fan of lobster linguine, shrimp and lobster scampi, or lobster shrimp pasta with a cream sauce, this recipe hits all the right notes.
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 8 oz linguine (cook as per the package instructions)
- 1 lb jumbo shrimp, peeled and deveined (tails on)
- 2 lobster tails, cut in half and deveined (shell on)
- 2 tbsp olive oil, divided
- 2 tbsp minced garlic
- 4 tbsp butter
- ½ lemon, juiced and zested
- 1 cup dry white wine (or seafood/chicken stock)
- 5 oz grape tomatoes, halved
- 2 tsp Cajun seasoning
- 2 tsp garlic butter seasoning
- Salt and pepper to taste
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- ⅓ cup fresh parsley, chopped
- Red pepper flakes (optional)
Instructions:
- Cook the Pasta: Prepare linguine according to the package instructions. Set aside and save a little of the pasta water.
- Season the Seafood: In a bowl, season the shrimp and lobster with Cajun seasoning, garlic butter seasoning, and 1 tbsp of olive oil.
- Cook the Shrimp: Heat 1 tbsp of olive oil in a skillet over medium heat. Add the shrimp and cook for 2 minutes on each side. Remove and set aside.
- Cook the Lobster: In the same pan, place the lobster flesh-side down and cook for 2 minutes or until the shell turns bright red. Remove and set aside.
- Prepare the Sauce: In the same skillet, melt the butter, then sauté garlic and tomatoes for 1 minute. Add lemon juice, then deglaze the pan with white wine (or seafood/chicken stock) and simmer for 2-3 minutes.
- Creamy Sauce: Add heavy cream and parmesan cheese, stirring to combine. Let the sauce simmer for about 5 minutes until it thickens. If it’s too thick, add a splash of pasta water.
- Combine Everything: Add shrimp and lobster back to the skillet, then toss in the cooked linguine. Mix well to combine.
- Finish: Stir in fresh parsley and lemon zest. Optionally, top with red pepper flakes for an extra kick.
This lobster and shrimp scampi linguine is an ideal dish for those who love pasta with lobster and shrimp, blending the richness of a creamy sauce with the flavors of the sea. Whether you’re making shrimp and lobster pasta or experimenting with lobster shrimp recipes, this dish will leave you wanting more!
