Few dishes capture the essence of coastal dining quite like lobster and shrimp linguine. This recipe brings together tender lobster meat and succulent shrimp tossed in a silky garlic butter sauce, perfectly coating every strand of linguine. It’s a luxurious yet approachable meal that feels special enough for celebrations but easy enough for weeknight dinners.
We love how the rich seafood flavors blend with fresh herbs and a hint of lemon, creating a balanced dish that’s both comforting and elegant. Whether you’re looking to impress guests or treat yourself, this lobster and shrimp linguine recipe delivers restaurant-quality results without the fuss. Let’s dive into making a seafood pasta that’s bursting with flavor and sure to become a favorite in our kitchen.
Ingredients
To create our Lobster and Shrimp Linguine, we use fresh and flavorful ingredients that perfectly complement each other. Below are the essential components grouped for clarity and ease.
Seafood Ingredients
We rely on premium seafood to deliver that authentic coastal taste and tender texture.
- 1 lb lobster tails (shells removed, meat chopped)
- 1/2 lb large shrimp (peeled, deveined)
- 2 tbsp olive oil (for sautéing seafood)
Pasta Ingredients
The linguine serves as the perfect base, holding the rich sauce and seafood beautifully.
- 12 oz linguine pasta
- Salted water (for boiling pasta)
Sauce Ingredients
Our garlic butter sauce provides the luxurious coating and subtle citrus notes.
- 4 tbsp unsalted butter
- 4 cloves garlic (minced)
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1 tbsp fresh lemon juice
- Zest of 1 lemon
Seasonings and Garnishes
These final touches elevate the dish with fresh herbal brightness and a slight kick.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Salt | To taste | Enhances flavors |
| Freshly ground black pepper | To taste | Adds mild heat and depth |
| 1/4 cup fresh parsley (chopped) | For garnish | Adds color and freshness |
| Red pepper flakes (optional, pinch) | For a subtle heat | Boosts flavor complexity |
We recommend preparing all ingredients beforehand to keep the cooking process smooth and efficient. With these components ready, we are set to bring our vibrant Lobster and Shrimp Linguine to life.
Equipment Needed
To create our Lobster and Shrimp Linguine with precision and ease, having the right equipment is essential. Each tool plays a crucial role in helping us achieve restaurant-quality results from our kitchen. Below is a detailed list of the equipment we need along with their purpose:
| Equipment | Purpose |
|---|---|
| Large Pot | To boil salted water perfectly for linguine |
| Large Skillet or Sauté Pan | For cooking lobster, shrimp, and garlic butter sauce |
| Colander | To drain the linguine |
| Chef’s Knife | For chopping garlic, parsley, and lemon zest |
| Cutting Board | Provides a safe surface for prepping ingredients |
| Measuring Cups & Spoons | For accurate measurement of liquids and seasonings |
| Tongs | To toss linguine and seafood together |
| Wooden Spoon or Spatula | To stir and combine sauce ingredients gently |
| Citrus Zester or Grater | For extracting lemon zest for a bright citrus note |
Additional Recommendations:
- Use a heavy-bottomed skillet to evenly distribute heat and prevent burning the garlic butter sauce.
- A large pot with a lid will bring water to a boil faster for cooking linguine efficiently.
- Having a timer on hand ensures perfect pasta texture — al dente every time.
By assembling these tools beforehand, we make the cooking process smooth and efficient, giving us the confidence to focus on flavor and presentation as we prepare our luscious Lobster and Shrimp Linguine dish.
Prep Work
To achieve a flawless Lobster and Shrimp Linguine, thorough prep work is essential. Let’s get each component ready with precision for a seamless cooking experience.
Preparing the Lobster
- Start by thawing 1 lb of lobster tails if frozen. Keep them refrigerated overnight for best results.
- Using kitchen shears, carefully cut down the top shell lengthwise to expose the meat without detaching it from the shell.
- Gently pull the lobster meat free from the shell while keeping it attached at the base.
- Remove and discard the dark vein along the back if present, then cut the lobster meat into bite-sized chunks.
- Pat dry with paper towels to remove excess moisture, ensuring the lobster will sear beautifully in the skillet.
Cleaning and Deveining the Shrimp
- Take ½ lb of large shrimp, peeled and deveined. If not pre-cleaned:
- Remove the shell by pulling off from the legs. Leave tails on or off according to preference.
- Using a small paring knife, make a shallow cut along the back to expose the digestive tract (vein).
- Gently lift it out with the tip of the knife or rinse thoroughly under cold water.
- Rinse the shrimp, then pat dry with paper towels. Dry shrimp guarantees even cooking and prevents excess water from diluting our garlic butter sauce.
Cooking the Linguine
- Bring a large pot of water to a boil and add 1 tablespoon of salt generously to season the pasta water.
- Add 12 oz of linguine to the boiling water, stirring occasionally to prevent sticking.
- Cook according to package directions (typically 9–11 minutes) until the pasta is al dente—tender but still firm to the bite.
- Before draining, reserve 1 cup of pasta water for adjusting sauce consistency later.
- Drain the linguine well and toss immediately with a small drizzle of olive oil to prevent clumping.
| Step | Detail | Tip |
|---|---|---|
| Thaw Lobster | Refrigerate overnight | Cut shell lengthwise carefully |
| Devein Shrimp | Cut along back, remove vein | Pat shrimp dry |
| Boil Linguine | Use 1 tbsp salt per 4 quarts water | Reserve 1 cup pasta water for sauce |
| Cook Time | 9-11 minutes, al dente | Stir occasionally in boiling water |
By completing this prep work, we ensure each ingredient is perfectly primed for melding rich seafood flavors with our luscious garlic butter sauce in the next stages of cooking.
Making the Sauce
To create the luxurious garlic butter sauce that defines our Lobster and Shrimp Linguine, we follow a careful process that balances rich flavors and creamy texture. Let’s break down each essential step.
Sautéing Garlic and Aromatics
We start by melting unsalted butter in a heavy-bottomed skillet over medium heat. Once melted, we add minced garlic, stirring frequently to release its aroma. It’s crucial to sauté the garlic until fragrant and just golden—about 1 to 2 minutes—to avoid bitterness that can develop if burnt.
Next, we introduce aromatics like red pepper flakes (optional for heat) and a pinch of salt that enhances the garlic’s flavor and helps layers develop more complexity. This forms the flavorful base of our sauce.
Adding Cream and Seasonings
After the garlic and aromatics are perfectly sautéed, we pour in the heavy cream, stirring continuously to blend into a smooth, rich sauce. We reduce the heat slightly to allow the cream to thicken gently without boiling.
At this stage, we add fresh lemon juice and lemon zest to brighten the richness and balance the dish. Then, we season with freshly ground black pepper and additional salt to taste.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Heavy cream | ½ cup | Creates rich creamy texture |
| Lemon juice | 1 tbsp | Adds bright acidity |
| Lemon zest | 1 tsp | Provides fresh citrus aroma |
| Salt | To taste | Enhances overall flavor |
| Black pepper | To taste | Adds subtle heat and depth |
Incorporating Seafood Stock or Wine
To deepen the sauce’s flavor, we deglaze the pan with a splash of dry white wine or seafood stock. The acidity in the wine complements the seafood’s sweetness, while stock enhances the savory notes.
We pour in approximately ½ cup of wine or stock, scraping any browned bits from the skillet with a wooden spoon. This step infuses the sauce with aromatic complexity and creates a silky finish when combined with the cream.
We then let the sauce simmer gently for about 3 to 4 minutes until slightly reduced and thickened. This ensures the sauce perfectly coats the linguine and seafood in the next step.
Cooking the Seafood
Mastering the cooking of the seafood is key to achieving the perfect texture and flavor for our Lobster and Shrimp Linguine. We handle the lobster and shrimp separately to highlight their unique qualities and ensure every bite bursts with freshness.
Cooking the Lobster Meat
To cook the lobster meat impeccably, start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil shimmers, add the lobster meat in a single layer.
- Sauté the lobster for 2-3 minutes per side, or until it turns opaque and golden around the edges.
- Avoid overcooking to keep the meat tender and succulent.
- Season lightly with salt and freshly ground black pepper during cooking to enhance the natural sweetness.
We recommend cooking the lobster first because it needs slightly more time than the shrimp. After cooking, transfer the lobster meat to a warm plate to rest, preserving its juiciness for later incorporation into the sauce and pasta.
Cooking the Shrimp
Next, we focus on perfectly cooking the shrimp. Using the same skillet, add another teaspoon of olive oil if needed and raise the heat to medium-high.
- Add the shrimp in a single layer, ensuring they do not overcrowd the pan.
- Cook the shrimp for 1-2 minutes on each side, turning as soon as the flesh becomes pink and opaque.
- Sprinkle a pinch of salt and black pepper to season evenly.
Cooking times for lobster and shrimp are summarized in the table below:
| Seafood Type | Cooking Time (per side) | Cooking Notes |
|---|---|---|
| Lobster Meat | 2-3 minutes | Cook until opaque and golden |
| Shrimp | 1-2 minutes | Cook until pink and opaque |
By cooking these ingredients carefully, we lock in the flavors and develop the perfect texture to complement our rich garlic butter sauce and tender linguine. Once both are cooked, we combine them with the sauce and pasta to create our luxurious Lobster And Shrimp Linguine.
Combining Pasta and Seafood
Bringing together linguine, lobster, and shrimp is the essence of our Lobster and Shrimp Linguine recipe. This step balances textures and flavors perfectly, resulting in a harmonious seafood pasta dish.
Tossing Linguine with Sauce
First, we drain the linguine, reserving about ½ cup of the starchy pasta water. This reserved water is essential for adjusting the sauce consistency later.
We then transfer the hot linguine directly into the skillet containing the luxurious garlic butter sauce. Using tongs or a pasta fork, we gently toss the linguine in the sauce. This ensures each strand is thoroughly coated with the creamy, flavorful sauce, making every bite rich and satisfying.
If the sauce feels too thick or clings too heavily to the pasta, we gradually add the reserved pasta water in small increments. This loosens the sauce while maintaining its velvety texture and helps the sauce adhere perfectly to the linguine.
| Step | Action | Purpose |
|---|---|---|
| Drain linguine | Reserve ½ cup pasta water | Adjust sauce consistency |
| Toss linguine with sauce | Use tongs to combine pasta and sauce | Even coating, flavor distribution |
| Adjust sauce | Add reserved pasta water as needed | Maintain creamy yet fluid sauce texture |
Adding Lobster and Shrimp
Once the linguine is coated in sauce, it’s time to introduce our perfectly cooked lobster and shrimp. We add the lobster chunks first, gently folding them into the pasta to distribute their succulent, tender bites evenly throughout the dish.
Next, we add the shrimp, carefully folding them in to avoid breaking their delicate texture. The warmth from the linguine and sauce keeps the seafood tender without overcooking it.
At this stage, we season the entire combination with a final sprinkle of fresh chopped parsley, a little freshly ground black pepper, and if desired, a pinch of red pepper flakes for subtle heat.
“The magic of Lobster and Shrimp Linguine is in this seamless union, where pasta and seafood come together in a perfect, flavorful embrace.”
Before serving, we give the dish one last gentle toss, ensuring the garlic butter sauce, lobster, and shrimp infuse the linguine with their rich, ocean-fresh essence. This finishing step guarantees each mouthful captures the luxurious coastal experience we aim to create.
Plating and Serving
Presenting our Lobster and Shrimp Linguine beautifully amplifies the luxurious dining experience. Thoughtful plating highlights the vibrant colors and textures, inviting anticipation with every bite.
Garnishing Suggestions
Enhance both visual appeal and flavor by adding these finishing touches:
- Fresh chopped parsley: Sprinkle generously for a bright green contrast and fresh herbal note.
- Lemon wedges: Serve on the side for guests to add a zesty burst, perfectly balancing the rich garlic butter sauce.
- Grated Parmesan cheese (optional): A light dusting adds a subtle nutty flavor that complements the seafood.
- Red pepper flakes: For those who enjoy a mild kick, scatter a pinch atop the linguine.
- Microgreens or basil leaves: These add an elegant touch and fresh aroma.
By layering these garnishes, we create a dish that looks as exquisite as it tastes.
Serving Tips
To serve our Lobster and Shrimp Linguine flawlessly, consider these key points:
| Tip | Recommendation |
|---|---|
| Portion Size | Serve about 1 to 1.5 cups of linguine per person, topped with equal parts lobster and shrimp. |
| Plate Choice | Use wide, shallow bowls to contain the sauce and display seafood prominently. |
| Temperature | Serve immediately while hot to preserve the creamy sauce and tender seafood. |
| Accompaniments | Pair with a light crisp white wine such as Sauvignon Blanc or Pinot Grigio to complement flavors. |
| Side Options | Offer a simple green salad or garlic bread to round out the meal without overpowering the dish. |
When plating, place the linguine first, then gently lay lobster and shrimp on top. Drizzle any remaining sauce over the seafood for extra gloss and flavor. We recommend serving with a small spoon or fork for guests to savor every morsel of the buttery seafood goodness.
Make-Ahead Tips
To enjoy our Lobster and Shrimp Linguine with ease and still impress with fresh flavors, following strategic make-ahead tips is essential. Here’s how we can prepare components ahead while preserving quality and taste.
1. Prep Seafood in Advance
- Shell and clean the lobster tails and shrimp up to 24 hours before cooking.
- Store the prepared seafood in an airtight container in the coldest part of the refrigerator.
- This saves time while cooking and keeps our seafood fresh for optimal texture.
2. Cook Pasta Ahead
- Boil and drain the linguine just before dinnertime or up to 8 hours ahead.
- Toss the linguine with a small amount of olive oil to prevent sticking.
- Keep it covered in the refrigerator or transfer to an airtight container.
- Reheat gently by dipping the pasta briefly in hot water or toss with warm sauce during final preparation.
3. Prepare Garlic Butter Sauce Early
- Make the garlic butter sauce including lemon juice, zest, and wine up to 12 hours in advance.
- Cool to room temperature before refrigerating in a sealed container.
- Reheat gently over low heat, stirring to restore silky consistency.
- Adding a splash of reserved pasta water during rewarming helps maintain sauce texture.
4. Fresh Herb Garnishes
- Chop parsley and zest lemon just before serving to maintain vibrant color and flavor.
- Store prepped herbs in a damp paper towel inside an airtight container to keep them fresh.
Make-Ahead Timing Overview
| Component | Preparation Window | Storage Method | Reheating Tips |
|---|---|---|---|
| Lobster and Shrimp | Up to 24 hours ahead | Airtight container, fridge | Cook fresh or warm gently before plating |
| Linguine | Up to 8 hours ahead | Tossed with olive oil, airtight | Dip briefly in boiling water or toss in sauce |
| Garlic Butter Sauce | Up to 12 hours ahead | Sealed container, fridge | Warm gently, stir, add pasta water if needed |
| Herbs and Lemon Zest | Just before serving | Damp paper towel, airtight | Use fresh to maximize flavor and appearance |
“Make-ahead preparation lets us streamline the cooking process while ensuring every element of our Lobster and Shrimp Linguine shines with freshness and flavor.”
By planning ahead and organizing each step, our final dish will be luxurious yet easy, fitting perfectly into any special occasion or weeknight dinner.
Conclusion
This Lobster and Shrimp Linguine recipe brings together the best of coastal flavors with an effortless cooking process. It’s a dish that feels indulgent without being complicated, perfect for impressing guests or treating ourselves to a special meal at home.
With fresh seafood, a rich garlic butter sauce, and the bright touch of lemon, every bite offers a satisfying balance of taste and texture. We’re confident this recipe will become a go-to for anyone looking to enjoy restaurant-quality seafood pasta without the hassle.
Give it a try and savor the luxury of this elegant yet approachable dish anytime.
Frequently Asked Questions
What makes lobster and shrimp linguine a special dish?
Lobster and shrimp linguine combines tender seafood with a rich garlic butter sauce, fresh herbs, and lemon. This blend offers a luxurious yet simple coastal-inspired meal perfect for both special occasions and everyday dinners.
What are the key ingredients for lobster and shrimp linguine?
The main ingredients include lobster tails, large shrimp, linguine pasta, unsalted butter, garlic, dry white wine, heavy cream, lemon juice and zest, olive oil, parsley, salt, pepper, and optional red pepper flakes.
What equipment do I need to cook this dish?
You’ll need a large pot for boiling pasta, a heavy-bottomed skillet for cooking seafood and sauce, measuring utensils, chopping tools, and a timer to cook the linguine al dente.
How should the seafood be prepared before cooking?
Thaw the lobster tails, cut the shell, remove the meat, and clean and devein the shrimp. Proper prep helps ensure tender, flavorful seafood when cooked.
How is the garlic butter sauce made?
The sauce starts with sautéed garlic in butter, followed by adding cream, lemon juice and zest, white wine or seafood stock, salt, and optional red pepper flakes. It simmers until slightly reduced and creamy.
What is the best way to cook lobster and shrimp for this recipe?
Cook lobster in olive oil for 2-3 minutes per side until opaque and golden, then cook shrimp in the same pan for 1-2 minutes per side until pink and opaque. Cook separately to preserve texture and flavor.
How do I combine the pasta with seafood and sauce?
Drain linguine, reserving some pasta water. Toss hot pasta in garlic butter sauce, adding pasta water if needed. Gently fold in cooked lobster and shrimp, then garnish with parsley and pepper.
What are some garnishing and serving tips?
Use fresh parsley, lemon wedges, grated Parmesan, red pepper flakes, or microgreens for garnish. Serve immediately with a light white wine, salad, or garlic bread for a complete meal.
Can I prepare parts of this recipe ahead of time?
Yes, seafood can be prepped 24 hours in advance, linguine cooked up to 8 hours before, and garlic butter sauce prepared up to 12 hours ahead. Chop fresh herbs just before serving for best flavor.