Creamy Lobster Shrimp Linguine
Creamy Lobster Shrimp Linguine
Ingredients
For the Seafood and Pasta
- 1 lobster tail
- 12 shrimp, peeled and deveined
- 12 ounces linguine
- 2 tablespoons ghee
- as needed salt, for pasta water
For the Creamy Sauce
- 2 tablespoons olive oil
- 1 cup onion, diced
- 1/2 cup garlic, minced
- 1 cup heavy whipping cream
- 2 tablespoons whole milk, to 3 tablespoons, optional, to thin sauce
- 1 tablespoon cream cheese
- 1/2 lemon, juiced
Seasonings
- as needed black pepper, to taste
- as needed garlic powder, to taste
- as needed onion powder, to taste
- as needed Cowboy Butter seasoning, to taste
Optional Toppings
- as needed Parmesan cheese, grated
- as needed fresh parsley, chopped
- as needed red pepper flakes
- as needed lemon zest
Instructions
- 1
Cook the lobster tail separately according to your preferred method (e.g., boiling, steaming, or baking). Once cooked, remove the meat from the shell and chop it into bite-sized pieces. Set the lobster meat aside to be used as a topping later.
⏱️ 10 min
- 2
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until it is al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the linguine and set it aside.
⏱️ 10 min
- 3
Heat 2 tablespoons of ghee in a large skillet or pan over medium heat. Season the peeled and deveined shrimp with black pepper, garlic powder, onion powder, and Cowboy Butter seasoning to taste. Add the seasoned shrimp to the hot pan and cook for 2 to 3 minutes per side, or until they turn pink and are cooked through. Remove the cooked shrimp from the pan and set them aside.
⏱️ 5 min
- 4
In the same pan, add 2 tablespoons of olive oil. Add the diced onion and minced garlic. Season again with a pinch of black pepper, garlic powder, onion powder, and Cowboy Butter seasoning. Sauté the mixture for 3 to 5 minutes, or until the onions are softened and fragrant.
⏱️ 5 min
- 5
Add the juice of 1/2 lemon to the pan, stirring to deglaze. Then, stir in the heavy whipping cream, cream cheese, and the optional whole milk (if using, to thin the sauce). Whisk constantly until the sauce is smooth and creamy. Bring the sauce to a gentle simmer and let it cook for 2 to 3 minutes, allowing it to thicken slightly.
⏱️ 3 min
- 6
Return the cooked shrimp to the sauce in the pan. Add the cooked linguine and toss everything together until the pasta is thoroughly coated with the creamy sauce. If the sauce appears too thick, gradually add some of the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
⏱️ 2 min
- 7
Divide the creamy lobster shrimp linguine among serving plates. Top each serving generously with the reserved chopped lobster meat. Garnish with optional toppings such as grated Parmesan cheese, fresh chopped parsley, red pepper flakes, and a sprinkle of lemon zest, if desired. Serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lobster Shrimp Linguine
For the Seafood and Pasta
- 1 lobster tail
- 12 shrimp, peeled and deveined
- 12 ounces linguine
- 2 tablespoons ghee
- as needed salt, for pasta water
For the Creamy Sauce
- 2 tablespoons olive oil
- 1 cup onion, diced
- 1/2 cup garlic, minced
- 1 cup heavy whipping cream
- 2 tablespoons whole milk, to 3 tablespoons, optional, to thin sauce
- 1 tablespoon cream cheese
- 1/2 lemon, juiced
Seasonings
- as needed black pepper, to taste
- as needed garlic powder, to taste
- as needed onion powder, to taste
- as needed Cowboy Butter seasoning, to taste
Optional Toppings
- as needed Parmesan cheese, grated
- as needed fresh parsley, chopped
- as needed red pepper flakes
- as needed lemon zest
Instructions
- 1
Cook the lobster tail separately according to your preferred method (e.g., boiling, steaming, or baking). Once cooked, remove the meat from the shell and chop it into bite-sized pieces. Set the lobster meat aside to be used as a topping later.
⏱️ 10 min - 2
Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until it is al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the linguine and set it aside.
⏱️ 10 min - 3
Heat 2 tablespoons of ghee in a large skillet or pan over medium heat. Season the peeled and deveined shrimp with black pepper, garlic powder, onion powder, and Cowboy Butter seasoning to taste. Add the seasoned shrimp to the hot pan and cook for 2 to 3 minutes per side, or until they turn pink and are cooked through. Remove the cooked shrimp from the pan and set them aside.
⏱️ 5 min - 4
In the same pan, add 2 tablespoons of olive oil. Add the diced onion and minced garlic. Season again with a pinch of black pepper, garlic powder, onion powder, and Cowboy Butter seasoning. Sauté the mixture for 3 to 5 minutes, or until the onions are softened and fragrant.
⏱️ 5 min - 5
Add the juice of 1/2 lemon to the pan, stirring to deglaze. Then, stir in the heavy whipping cream, cream cheese, and the optional whole milk (if using, to thin the sauce). Whisk constantly until the sauce is smooth and creamy. Bring the sauce to a gentle simmer and let it cook for 2 to 3 minutes, allowing it to thicken slightly.
⏱️ 3 min - 6
Return the cooked shrimp to the sauce in the pan. Add the cooked linguine and toss everything together until the pasta is thoroughly coated with the creamy sauce. If the sauce appears too thick, gradually add some of the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
⏱️ 2 min - 7
Divide the creamy lobster shrimp linguine among serving plates. Top each serving generously with the reserved chopped lobster meat. Garnish with optional toppings such as grated Parmesan cheese, fresh chopped parsley, red pepper flakes, and a sprinkle of lemon zest, if desired. Serve immediately.