Loading...

In a large, deep skillet or Dutch oven, melt the 2 sticks of unsalted butter and 1 stick of garlic and herb butter over medium heat.

Once the butter is fully melted, add the chopped shallots to the pan. Sauté for 1 minute until fragrant.

Add the chopped garlic to the pan with the shallots and continue to sauté for another 1 to 2 minutes, being careful not to burn the garlic.

While the aromatics are cooking, bring a large pot of salted water to a rolling boil. Add the heart-shaped pasta and cook according to package directions until al dente.

Return your attention to the skillet. Add the peeled and deveined shrimp and the jumbo lump crab meat to the butter, shallot, and garlic mixture.

Season the seafood generously with Kinder's Lemon Butter Garlic seasoning, McCormick Crushed Red Pepper, freshly ground black pepper, and Old Bay Seasoning Lemon & Herb. Stir to combine and cook for 3-4 minutes, or until the shrimp just begin to turn pink.

Pour in the white cooking wine and the fresh squeezed lemon juice. Stir well and bring to a gentle simmer, allowing the liquid to reduce slightly for 1-2 minutes.

Once the pasta is cooked, use a slotted spoon or tongs to transfer the heart-shaped noodles directly into the skillet with the seafood and sauce. Do not drain all the pasta water, as a little can help create a silky sauce.

Sprinkle the fresh chopped parsley over the pasta and seafood. Gently toss all ingredients together until the pasta is well coated with the scampi sauce and seafood.

Top the dish with an additional sprinkle of McCormick Crushed Red Pepper and a generous amount of shredded Parmesan cheese. Cover the skillet and allow the Parmesan cheese to melt for about 2 minutes.

Serve the Love Week Seafood Scampi immediately in heart-shaped bowls, if desired. Garnish each serving with slices of cooked lobster tail, additional fresh parsley, and lemon slices.


In a large, deep skillet or Dutch oven, melt the 2 sticks of unsalted butter and 1 stick of garlic and herb butter over medium heat.

Once the butter is fully melted, add the chopped shallots to the pan. Sauté for 1 minute until fragrant.

Add the chopped garlic to the pan with the shallots and continue to sauté for another 1 to 2 minutes, being careful not to burn the garlic.

While the aromatics are cooking, bring a large pot of salted water to a rolling boil. Add the heart-shaped pasta and cook according to package directions until al dente.

Return your attention to the skillet. Add the peeled and deveined shrimp and the jumbo lump crab meat to the butter, shallot, and garlic mixture.

Season the seafood generously with Kinder's Lemon Butter Garlic seasoning, McCormick Crushed Red Pepper, freshly ground black pepper, and Old Bay Seasoning Lemon & Herb. Stir to combine and cook for 3-4 minutes, or until the shrimp just begin to turn pink.

Pour in the white cooking wine and the fresh squeezed lemon juice. Stir well and bring to a gentle simmer, allowing the liquid to reduce slightly for 1-2 minutes.

Once the pasta is cooked, use a slotted spoon or tongs to transfer the heart-shaped noodles directly into the skillet with the seafood and sauce. Do not drain all the pasta water, as a little can help create a silky sauce.

Sprinkle the fresh chopped parsley over the pasta and seafood. Gently toss all ingredients together until the pasta is well coated with the scampi sauce and seafood.

Top the dish with an additional sprinkle of McCormick Crushed Red Pepper and a generous amount of shredded Parmesan cheese. Cover the skillet and allow the Parmesan cheese to melt for about 2 minutes.

Serve the Love Week Seafood Scampi immediately in heart-shaped bowls, if desired. Garnish each serving with slices of cooked lobster tail, additional fresh parsley, and lemon slices.
