My creamy lobster & shrimp scampi linguine is the ultimate pasta dish that’s perfect to enjoy as a special dinner at home.
What can I say, Red Lobster was my first introduction to shrimp scampi and I have been a fan ever since. The thing I love the most about Red Lobster’s shrimp scampi is that it’s consistent. You can literally be anywhere in the country and order the shrimp scampi and it will taste the exact same. The flavors they use to achieve their sauce is unmatched. I love the garlicy sauce that’s created using white wine, garlic and butter. Simple, delicious and straight to the point.
Now, I won’t say that my shrimp scampi will rival Red Lobster’s but it’s delicious just the same. Usually, my favorite way to enjoy scampi is over linguine. I recently, decided to give my scampi recipe an update by making a creamy lobster and shrimp scampi linguine and boy was it a hit!
I kept mostly everything the same as my regular shrimp scampi pasta but of course added in some sweet fresh water lobster tails. This took the dish to a completely different level. I loved how creamy the sauce was but you totally still got that traditional scampi flavor with loads of garlic, butter and white wine.
I hope you will enjoy this recipe and give it a try with someone you love.
- 8 oz of linguine, cook according to box instructions
- 1 lb jumbo shrimp peeled & deveined with tails on
- 2 fresh water lobster tails, cut in half & deveined with shell on
- 2 tbsp of olive oil, divided
- 2 tbsp garlic cloves minced
- 4 tbsp of butter
- 1/2 a fresh lemon, juiced & zested
- 1 cup dry white wine such as Cake Bread Cellars Sauvignon Blanc
- 5 oz grape tomatoes, sliced in half
- 2 tsp cajun seasoning
- 2 tsp garlic butter seasoning
- Salt & Pepper to taste
- 1/2 cup of heavy cream
- 1/2 cup parmesan cheese, grated
- 1/3 cup freshly chopped parsley
- Top with red pepper flakes *optional
- Cook pasta according to package instructions while reserving a splash of the pasta water for later if needed.
- In a bowl, season shrimp and lobster with cajun seasoning and garlic butter seasoning and 1 tbsp of olive oil.
- To a hot skillet on medium heat, add 1 tbsp of olive oil. Once the pan is hot add seasoned shrimp and sear on each side for 2 minutes.
- Remove shrimp from pan and set aside.
- Add the lobster to the pan flesh side down and sear for 2 minutes or until the shell is bright red than remove and set aside.
- To the same skillet add butter, once melted add garlic & tomatoes to sauté for 1 minute or until fragrant.
- Once fragrant, add the juice of 1/2 a lemon.
- Deglaze the pan with any dry white wine of choice and bring to a simmer for 2-3 minutes, scrapping the brown bits from the bottom of the pan.
- Next, add heavy cream and parmesan cheese & stir well to combine.
- Bring sauce to a simmer for about 5 minutes and season with cajun seasoning, salt & pepper to taste. Sauce is done when you can coat a spoon with the sauce and then trace a line on the back of the spoon with your fingertip. If the line remains visible, the sauce is thick enough; if it doesn’t, the sauce needs to be cooked a little longer.
- Stir sauce and if too thick, add a splash of pasta water and simmer for an additional minute.
- Turn off heat, add cooked shrimp & lobster back to the sauce to bring to temperature, and add drained linguine and toss well to combine with sauce.
- Lastly, add in fresh parsley & lemon zest.
- Plate and top with red pepper flakes as desired.
if you don't have white wine you can use seafood stock to deglaze the pan or chicken stock