Easy Lobster Scampi Recipe with Linguine Pasta

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

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!

Prep Time: 10 min   Cook Time: 15 min   Total Time: 25 min

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