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.