Creamy Lobster and Shrimp Scampi Linguine

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Creamy Lobster and Shrimp Scampi Linguine | A Decadent Seafood Pasta

There’s a certain magic that happens in the kitchen when you decide to treat yourself. For me, this Creamy Lobster and Shrimp Scampi Linguine is the embodiment of that feeling. It was born on a chilly anniversary evening when a last-minute plan to dine out was foiled by a closed restaurant. With two lobster tails and some jumbo shrimp as our consolation prize, we created something even better. The moment that rich, buttery sauce, fragrant with garlic and white wine, coated the tender linguine and sweet seafood, we knew we had stumbled upon a new classic. It’s more than a meal; it’s a celebration of turning an ordinary night into something golden and unforgettable.

Why You’ll Love This Creamy Lobster and Shrimp Scampi

Effortless Elegance: This dish looks and tastes like it came from a high-end Italian bistro, yet it comes together in one pan in about 30 minutes.
A Symphony of Textures: You get the firm, satisfying bite of linguine, the juicy snap of jumbo shrimp, and the supremely tender, sweet meat from the lobster tails.
The Perfectly Balanced Sauce: It’s not just a cream sauce. It’s a vibrant, luxurious blend of rich cream, sharp parmesan, bright lemon, and dry white wine that clings to every strand of pasta.
Impresses Without the Stress: Whether it’s a date night, a holiday, or just because, this recipe is your secret weapon for earning rave reviews from anyone you cook for.

I’ll never forget serving this to my nephew, a devout member of the “pasta-with-butter-only” club. He eyed the plate with suspicion, picking out a single shrimp. Then he tried a bite with the linguine. His eyes widened, and without a word, he helped himself to a second, much larger portion. The ultimate victory? He asked if we could have it again for his birthday dinner.

What Makes It Special

This dish stands out because of the careful layering of flavors and the quality of its core components.

Fresh Lobster Tails: Cooking the lobster with the shell on imparts an incredible depth of flavor directly into the sauce, making it taste profoundly of the sea.
Jumbo Shrimp: Their size means they stay juicy and plump, providing a beautiful, meaty contrast in every bite.
The Flavor Base: Sautéing minced garlic and halved grape tomatoes creates a fragrant foundation. The tomatoes gently burst, adding a subtle sweetness that cuts through the richness.
The Deglazing Step: Using a dry white wine to deglaze the pan lifts all the caramelized, flavorful bits from the seafood, creating the soul of the sauce.
Fresh Lemon Zest: Added at the very end, the zest provides a burst of citrusy aroma that elevates the entire dish from rich and heavy to rich and bright.

Making It Happen

Start by getting your linguine cooking in a large pot of well-salted water. While it bubbles away, focus on the seafood. Toss your peeled shrimp and halved lobster tails in a mix of Cajun and garlic butter seasoning with a glug of olive oil. This not only adds flavor but helps create a beautiful sear.

Heat a large skillet until it’s nice and hot, then add your shrimp. You’re looking for a quick sear on each side—just about two minutes—until they’re pink with a golden crust. Pull them out and set them aside, then add the lobster pieces, flesh-side down. Sear them until the shells turn a vibrant red and the meat becomes opaque. Remove them to the same plate as the shrimp.

Now, for the heart of the scampi. In that same now-flavor-packed skillet, melt the butter. Add the minced garlic and halved tomatoes, and sauté just until the garlic is fragrant and the tomatoes begin to soften. Squeeze in the fresh lemon juice, letting it sizzle and steam. Pour in your dry white wine, and as it simmers, use your spoon to scrape up all those delicious browned bits from the bottom of the pan. This is where the magic happens.

Let the wine reduce for a few minutes, then stir in the heavy cream and grated parmesan cheese. Bring the sauce to a gentle simmer and let it thicken until it can coat the back of a spoon. If it gets too thick, a splash of your reserved pasta water is the perfect fix. Turn off the heat, and gently return the shrimp, lobster, and your drained linguine to the skillet. Toss everything together until every strand of pasta is gleaming with the creamy sauce. Finish with a shower of fresh parsley and a final flourish of lemon zest.

You Must Know

Mise en Place is Key: Have all your ingredients prepped before you start cooking. The process moves quickly, and you don’t want your garlic burning while you zest a lemon.
Don’t Overcook the Seafood: Shrimp and lobster cook in minutes. Sear them just until opaque and remove them immediately. They will warm through again in the sauce at the end.
The Sauce Thickness Test: The “coat the spoon” test is a professional’s trick. Drag your finger across the sauce on the spoon; if the line holds, your sauce is ready.
Season in Layers: Season the seafood, then season the sauce. Taste as you go to build a perfectly seasoned dish from the inside out.

Serving It Right

This creamy linguine is a star on its own, but it’s complemented beautifully by a simple arugula salad with a light lemon vinaigrette to cut through the richness. For a vegetable side, roasted asparagus or garlicky sautéed spinach are perfect partners. As for drinks, a chilled glass of the same Sauvignon Blanc you used in the sauce is a classic pairing, or a crisp Pinot Grigio would also be delightful.

Make It Different

Protein Swap: No lobster? Use all shrimp, or add scallops. For a land-based option, grilled chicken breast or even large sea scallops work wonderfully.
Spice Level: Control the heat with the amount of Cajun seasoning and the optional red pepper flakes. For a kick, add a dash of hot sauce to the sauce.
Lighter Version: Substitute the heavy cream with half-and-half or full-fat coconut milk for a dairy-free alternative (the flavor will be different but still delicious). Use whole wheat or gluten-free linguine.
Herb Twist: Fresh basil or tarragon can be a lovely substitute for parsley, offering a different aromatic profile.

Storing and Reheating Your Scampi

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The best way to reheat it is gently on the stovetop over low heat, adding a small splash of cream, milk, or broth to loosen the sauce back up. Avoid the microwave, as it can easily overcook the seafood and make the sauce separate.

Success Tips

Use the best quality parmesan you can find and grate it yourself. Pre-grated cheese often contains anti-caking agents that can make your sauce grainy.
Let the skillet get properly hot before adding the seafood. A hot pan is essential for getting a good sear and preventing the shrimp and lobster from steaming.
If your sauce ever looks like it’s starting to separate, remove it from the heat and vigorously whisk in a tablespoon of cold butter until it becomes smooth and emulsified again.

Frequently Asked Questions

Can I make this without wine?
Absolutely. The notes suggest using seafood or chicken stock as a direct substitute. It will lack the subtle acidity of the wine, but will still be delicious.

What does “deglaze the pan” mean?
After sautéing, there are delicious, caramelized bits of flavor stuck to the bottom of the pan. Adding a liquid like wine or stock and scraping with a wooden spoon loosens these bits, dissolving them into your sauce for a huge flavor boost.

My sauce is too thin. What can I do?
Let it simmer for a few more minutes to reduce and thicken naturally. You can also create a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and stirring it into the simmering sauce.

Can I use frozen shrimp and lobster?
Yes, just make sure they are fully thawed and patted very dry with paper towels before seasoning and searing. If they are wet, they will steam instead of sear.

Is it necessary to use tails-on shrimp?
Not at all. Tails-on shrimp look beautiful for presentation, but tails-off shrimp are much easier to eat. Feel free to use whichever you prefer.

Recipe Card: Creamy Lobster and Shrimp Scampi Linguine

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Category: Main Course
Difficulty: Intermediate
Cuisine: Italian-American
Yield: Serves 4

Ingredients

8 oz linguine
1 lb jumbo shrimp, peeled & deveined (tails on or off)
2 fresh water lobster tails, cut in half lengthwise & deveined, shell on
2 tbsp olive oil, divided
2 tbsp minced garlic cloves
4 tbsp butter
1/2 fresh lemon, juiced & zested
1 cup dry white wine (e.g., Sauvignon Blanc)
5 oz grape tomatoes, halved
2 tsp Cajun seasoning
2 tsp garlic butter seasoning
Salt & Pepper, to taste
1/2 cup heavy cream
1/2 cup freshly grated parmesan cheese
1/3 cup freshly chopped parsley
Red pepper flakes, for serving (optional)

Instructions

Cook linguine according to package directions. Reserve 1/2 cup of pasta water before draining.
Pat shrimp and lobster dry. In a bowl, toss them with Cajun seasoning, garlic butter seasoning, and 1 tbsp olive oil.
Heat a large skillet over medium-high heat. Add 1 tbsp olive oil. Sear shrimp for 2 minutes per side until pink and golden. Remove and set aside.
Place lobster in the skillet, flesh-side down. Sear for 2-3 minutes until shell is bright red and meat is opaque. Remove and set aside with the shrimp.
Reduce heat to medium. Melt butter in the skillet. Add garlic and tomatoes; sauté for 1 minute until fragrant.
Add lemon juice, then pour in white wine to deglaze the pan, scraping up the browned bits. Simmer for 2-3 minutes.
Stir in heavy cream and parmesan cheese. Season with salt and pepper. Simmer for 3-5 minutes, until sauce thickens and coats the back of a spoon. If too thick, add a splash of pasta water.
Turn off the heat. Return shrimp, lobster, and drained linguine to the skillet. Toss to combine and heat through.
Stir in fresh parsley and lemon zest. Serve immediately, garnished with red pepper flakes if desired.

Notes
If you don’t have white wine, you can use seafood stock or chicken stock to deglaze the pan.