Spicy Shrimp and Lobster Linguine
Dive into a bowl of indulgence with this Spicy Shrimp and Lobster Linguine, a seafood lover’s dream infused with bold flavors and creamy decadence. Tender shrimp and succulent lobster are paired with perfectly al dente linguine, all tossed in a rich, spicy tomato-cream sauce highlighted by garlic, red chili flakes, and a splash of dry white wine. Sweet bursts of cherry tomatoes and a hint of lemon zest add freshness to balance the heat, while a generous sprinkle of Parmesan and parsley takes this dish to gourmet heights. Perfect for an elegant dinner or special occasion, this pasta dish is easy to make in under an hour and guarantees to impress.
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Recipe Information
Ingredients
- 12 oz Linguine pasta
- 12 large pieces Shrimp (peeled and deveined)
- 6 oz Cooked lobster meat (chopped into bite-sized pieces)
- 3 tbsp Olive oil
- 2 tbsp Unsalted butter
- 4 cloves Garlic (minced)
- 1 tsp Red chili flakes
- 2 cups Cherry tomatoes (halved)
- 1 cup Dry white wine
- 2 tbsp Tomato paste
- 1 cup Heavy cream
- 2 tbsp Fresh parsley (chopped)
- 1 tsp Lemon zest
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 0.5 cup Parmesan cheese (grated, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp to the skillet and sprinkle with salt and pepper. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the minced garlic and red chili flakes. Sauté for 1-2 minutes until fragrant.
Add the halved cherry tomatoes to the skillet and cook for 4-5 minutes, stirring occasionally, until the tomatoes start to break down.
Stir in the white wine and tomato paste. Let it simmer for 3 minutes to reduce slightly.
Lower the heat and stir in the heavy cream, allowing it to combine with the tomato mixture to form a creamy sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Return the cooked shrimp and add the lobster meat to the skillet. Stir gently to coat the seafood in the sauce and let it cook for 2-3 minutes to heat through.
Add the cooked linguine to the skillet, tossing everything together until the pasta is well coated in the sauce. Mix in the parsley and lemon zest for a fresh kick.
Taste the pasta and adjust seasoning with additional salt and pepper, if needed.
Serve the Spicy Shrimp and Lobster Linguine hot, topped with grated Parmesan cheese and additional parsley, if desired. Enjoy!
Nutrition Facts
Calories |
3512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.8 g | 246% | |
| Saturated Fat | 90.8 g | 454% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1013 mg | 338% | |
| Sodium | 6755 mg | 294% | |
| Total Carbohydrate | 219.2 g | 80% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 22.4 g | ||
| Protein | 162.6 g | 325% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 1667 mg | 128% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2752 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
