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February 3, 2025

Homemade Lobster & Shrimp Linguine in a Creamy Lemon Butter Sauce

This luxuriously Homemade Lobster & Shrimp Linguine in a Creamy Lemon Butter Sauce is extravagance in bliss. Picture the touch of fresh seafood flavored sapidly and sweetly, entwined around a velvety sauce which is kissed by citrus. The juicy lobster tails and succulent shrimp are delicately seasoned with a blend of smoky paprika, fragrant herbs, and hints of Old Bay and then seared to retain their natural flavors. The garlic-and-herb-butter-infused, creamy sauce, with a drizzle of truffle oil and a generous squeeze of fresh lemon juice finish the puzzle, resulting in a dish that’s decadent and refreshing. Al dente cooking of the linguine, finishing it in the sauce is actually the essence of this cooking. Garnish with a drizzling of truffle oil or a sprinkling of lemon zest for a fancy touch to elevate the dish to restaurant-quality perfection. Each mouthful is a mingling of seafood’s briny flavor, butter’s richness, and citrus’s sharp zest – a treat to the senses.

Special thanks to Ashia Monique for the recipe please follow her on Instagram @ashiashome

Homemade Lobster & Shrimp Linguine in a Creamy Lemon Butter Sauce

Ingredients

  • Linguine noodles (Rao’s Homemade was used)

  • Fresh lobster tails

  • Fresh shrimp

  • Avocado oil or olive oil

  • Black truffle oil

  • Hot sauce (optional)

  • Chicken stock

  • Heavy cream

  • Lemons

  • Fresh minced garlic

  • Garlic & herb butter

  • Garlic powder

  • Onion powder

  • OLD BAY Seasoning

  • Smoked paprika

  • Dry basil

  • Italian seasoning

Directions

  • Boil linguine noodles in heavily salted water until al dente.
  • Rinse with cold water and set aside.
  • Thoroughly wash and clean the lobster tails and shrimp.
  • Season the lobster and shrimp with garlic powder, onion powder, @OLD BAY Seasoning, smoked paprika, dry basil, and Italian seasoning.
  • Heat a pan over medium-high heat and add avocado oil or olive oil.
  • Cut the lobster tails and cook them in the pan with lemon slices and garlic & herb butter until the shells turn bright red. Remove and set aside.
  • In the same pan, cook the seasoned shrimp until they turn pink. Remove and set aside.
  • In the same pan, add a drizzle of black truffle oil, fresh minced garlic, chicken stock, garlic & herb butter, lemon juice, heavy cream, and a pinch of the seasonings used earlier.
  • Bring the sauce to a slight boil, then turn off the heat.
  • You can either mix the cooked seafood into the sauce or pour the sauce over the linguine and seafood.
  • Garnish with additional lemon zest or a drizzle of truffle oil if desired.

Recipe Video

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