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.
