An Easy Lobster Scampi Recipe with Linguine Pasta
My Easy Lobster Scampi Recipe with Linguine Pasta only takes 20 minutes from start to finish and is the perfect dinner for a busy weeknight or a special date night! This dish is super impressive but is easy enough for any beginner to make. The best part of this dish is the buttery, flavorful scampi sauce with white wine, lemon juice, red pepper flakes, and garlic cloves. Don’t forget to grab some warm crusty bread to sop up the delicious sauce!
Just when you think fresh cooked lobster meat couldn’t get any more delicious, I add butter, wine, and pasta! If you’ve ever had garlic shrimp scampi, this is very similar, only with cooked lobster meat! If you like lobster pasta dishes, you should try my Lobster Gnocchi or my Creamy Lobster Pasta! Of course, don’t forget the Lobster Risotto!!
Ingredients
- Linguine – This classic pasta is the perfect canvas for soaking up all the flavors of our scampi with lobster. Its long, slender shape ensures every bite is coated in deliciousness, making it the ideal partner for our succulent lobster.
- White wine – In our recipe, a splash of white wine adds brightness and acidity to our sauce, cutting through the richness of the butter. Pinot Grigio and Sauvignon Blanc both work beautifully, providing a crisp, refreshing flavor that complements the sweetness of the lobster.
- Lemon juice – A splash of lemon juice adds a burst of citrusy brightness, elevating the flavors of your scampi.
- Lobster meat – Last but certainly not least, the star of the show – lobster meat. Sweet, succulent, and oh-so-delicious, lobster takes center stage in our scampi recipe. Whether you’re using tail, claw, or knuckle meat, its delicate flavor and tender texture will surely steal the spotlight and leave everyone craving more.
How to Make This Recipe
Step 1: Cook linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water. In a large skillet, melt 3 tablespoons of unsalted butter with 2 tablespoons of extra-virgin olive oil over medium heat. Add the minced garlic and minced shallot, cooking until softened and fragrant, about 2-3 minutes.
Sprinkle in 3/4 teaspoon kosher salt, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon black pepper.
Step 2: Add the chopped parsley and squeeze the juice of half a lemon into the skillet, stirring to combine with the aromatics. Pour in 1/2 cup of dry white wine, allowing it to simmer and reduce slightly, about 2-3 minutes.
Step 3: Add the cooked lobster meat to the skillet, tossing gently to coat with the flavorful sauce. Cook until the lobster is heated through, about 2-3 minutes.
Step 4: Add the cooked linguine to the skillet, tossing to coat the pasta evenly with the lobster and sauce. If the sauce seems too thick, add a splash of reserved pasta water to loosen it up.
Transfer the lobster scampi to serving plates or a large platter. Garnish with additional chopped parsley if desired. Serve hot and enjoy your deliciously flavorful lobster scampi!
Tips and Notes
- Fresh ingredients – Whenever possible, use fresh, high-quality ingredients for the best flavor. This is especially important for the lobster meat, as its freshness will greatly impact the final dish.
- Lobster preparation – If using whole lobsters, steam or boil them until cooked through, then remove the meat from the shell and chop it into bite-sized pieces. Alternatively, you can purchase pre-cooked lobster meat for convenience.
- Cooking linguine – Be sure to cook the linguine until al dente, as it will continue to cook slightly when combined with the sauce and lobster. This ensures that the pasta maintains its texture and doesn’t become mushy.
Recipe FAQs
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Lobster Scampi Recipe with Linguine Pasta
Equipment
- large skillet
- Pasta pot
- Cutting board and knife
- Cooking spoon or spatula
- Colander
Ingredients
- 8 ounces linguine
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves minced
- 1 shallot minced
- 3/4 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 cup dry white wine
- 1/2 cup chopped parsley
- Juice of half a lemon
- 1/4 – 1/2 pound cooked lobster meat cut into bite-sized pieces
Instructions
- Cook linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, melt 3 tablespoons of unsalted butter with 2 tablespoons of extra-virgin olive oil over medium heat. Add the minced garlic and minced shallot, cooking until softened and fragrant, about 2-3 minutes.
- Sprinkle in 3/4 teaspoon kosher salt, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon black pepper. Add the chopped parsley and squeeze the juice of half a lemon into the skillet, stirring to combine with the aromatics. Pour in 1/2 cup of dry white wine, allowing it to simmer and reduce slightly, about 2-3 minutes.
- Add the cooked lobster meat to the skillet, tossing gently to coat with the flavorful sauce. Cook until the lobster is heated through, about 2-3 minutes.
- Add the cooked linguine to the skillet, tossing to coat the pasta evenly with the lobster and sauce. If the sauce seems too thick, add a splash of reserved pasta water to loosen it up.
- Transfer the lobster scampi to serving plates or a large platter. Garnish with additional chopped parsley if desired. Serve hot and enjoy your deliciously flavorful lobster scampi!
I was intimidated by this recipe, as it was the first time I cooked with lobster.. this dish is SO easy! I loved the flavors and the instruction was near perfect. Can’t wait to make this again!
I made this last Friday night and it was so delicious! Even my kids liked it!
Can you add shrimp to this recipe along with lobster
Hi Monica! You can absolutely add shrimp to this lobster scampi recipe! You could even use it in place of lobster. You could do half lobster and half shrimp or a nice mix! Let me know if you make it!
Allie