Easy Lobster Scampi Linguine

Lobster scampi linguine dresses up the classic shrimp dish by substituting tender pieces of rich lobster meat for the shrimp. This is easy to make for any special occasion or fancy dinner.

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Did you ever make a special occasion meal that you pull out all the bells and whistles for?

Like it’s super complicated with 20 ingredients and you need to really focus to pull it off.

This lobster scampi linguine is the exact opposite of that!

We’re talking effortless elegance sort of Barefoot Contessa style.

You only need a few ingredients, some of which you probably have at home any given time (pasta and butter I’m looking at you!) and a few minutes.

And then you’ll have a rich buttery meal that feels like a dressed up version of this easy shrimp scampi recipe.

It’s perfect for a romantic night in, Christmas Eve, Valentine’s Day, or even summer when you want a taste of the coast at home and delicious with a big old hunk of cheesy garlic bread.

Ingredients and Kitchen Supplies

You’ll need the following ingredients:

• Linguine– You could really use any pasta you like but I recommend avoiding thin pasta like angel hair.
• Butter– Unsalted
• Lobster tails– Remove the meat from the tails and cut the tails into equal sized pieces.
• Wine– Use any white wine you would drink. Don’t use cooking wine. I normally use Reisling.
• Garlic– Pressed or minced fresh garlic
• Lemon– The juice of 1 lemon.
• Salt and pepper– To taste
• Garnish– Fresh parsley and Parmesan cheese

Kitchen supplies you need include:

• Kitchen Shears– To remove the shells from the lobster and cut the lobster meat into pieces
• Pasta pot
• Large skillet
• Garlic press
• Citrus press

How to Make Lobster Scampi Linguine

1. Cook the linguine according to the directions on the package.

While the pasta cooks, remove the lobster from the shells and cut it into pieces.

2. While the pasta cooks, saute the lobster.

Melt the butter in a large skillet over medium heat.

Once the butter has melted, add the garlic to the skillet and cook until just fragrant.

Add the lobster and saute it, stirring constantly until the lobster is cooked through and opaque- about 3 minutes.

Then add the white wine and bring it to a simmer, scraping off the bottom of the pan with a sturdy spoon to deglaze it.

Let it simmer for 2 minutes.

Remove it from the heat and stir in half of the lemon juice.

3. Toss the pasta with the sauce.

Add the cooked pasta to the pan and, then give everything a toss and finish with the remainder of the lemon juice and the lemon zest.

And if you’re feeling fancy, sprinkle on some parsley and Parmesan cheese for a finishing touch.

Serve and enjoy!

Storing Leftovers

This lobster scampi linguine is best enjoyed the day you make it.

However, if you do have leftovers, store them in an airtight container in the fridge for no more than 2 days.

Reheat the leftovers in a skillet over medium low heat with an extra tablespoon or so of butter to rehydrate it.

Heat it until the butter melts and the pasta is warmed through.

FAQs

Tips and Tricks

• Use kitchen sheers to cut the lobster out of the shell and cut the tails into bite sized pieces.
• This recipe moves fast! Get all the ingredients ready to go while the water comes to a boil so you can keep it moving along.
• Adjust the amount of lemon juice to your taste. If you don’t like too much citrus use the juice from a quarter of lemon. You could also omit it and serve lemon wedges on the side so everyone can do their own.
• You don’t have to cook the lobster on the stove if you prefer to bake it or cook it in another way. Check out How to Cook Lobster: 8 Easy Ways for other cooking methods.

Other Seafood Recipes

Looking for other seafood recipes? Try these:

• Brown Butter Lobster Pasta
• Buttery Connecticut Lobster Rolls
• Lobster Risotto
• The Best Shrimp Caprese Pasta
• Shrimp Risotto with Garlicky Kale
• Crab Risotto with Asparagus
• The Best Easy Lobster Alfredo

Did you make this? Let me know!

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