Go Back
Garlic Butter Lobster & Shrimp Linguine
lina mhb

Garlic Butter Lobster & Shrimp Linguine

Tender shrimp, sweet lobster, lemon, and Parmesan come together in a buttery garlic sauce that coats every strand of linguine.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 persons
Course: Dinner
Cuisine: Italian-American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz linguine
  • 1 lb large shrimp, peeled and deveined
  • 12 oz cooked lobster meat, cut into generous chunks
  • 5 tbsp unsalted butter
  • 1 tbsp olive oil
  • 5 cloves garlic, finely minced
  • ¾ cup seafood or chicken stock
  • ½ cup freshly grated Parmesan cheese
  • 2 tbsp fresh lemon juice
  • ½ tsp Italian seasoning
  • ¼ tsp red pepper flakes
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • 3 tbsp fresh parsley, finely chopped
  • Fresh basil leaves, for garnish
  • Extra Parmesan, for finishing

Equipment

  • large pot For cooking the linguine.
  • large skillet For cooking the shrimp and garlic butter sauce.
  • Colander For draining the linguine.
  • Tongs For tossing the pasta and seafood with the sauce.
  • measuring cups and spoons

Method
 

  1. Boil the linguine in salted water until al dente. Reserve about ½ cup pasta water, then drain.
  2. Heat the olive oil and 1 tbsp butter in a large skillet over medium heat. Season the shrimp with salt and black pepper, then cook for 1 to 2 minutes per side until pink and cooked through. Remove and set aside.
  3. Melt the remaining 4 tbsp butter in the same skillet. Add the garlic and cook for about 30 seconds until fragrant. Pour in the stock and lemon juice, then stir in the Italian seasoning and red pepper flakes. Simmer for 2 to 3 minutes.
  4. Add the cooked lobster, shrimp, linguine, and Parmesan. Toss gently until the seafood is warmed through and the pasta is coated in garlic butter sauce. Add a little reserved pasta water as needed to keep the sauce silky.
  5. Divide the lobster and shrimp linguine among plates. Spoon any remaining garlic butter sauce over the top and finish with parsley, fresh basil, and extra Parmesan. Serve hot.

Notes

Reserve about ½ cup of pasta water before draining the linguine. Cook the shrimp only until pink and cooked through, and warm the cooked lobster gently to avoid overcooking. Add reserved pasta water as needed to keep the garlic butter sauce silky. The source provides approximately 670 calories and 47 g protein per serving.