This Lobster Shrimp Scampi is a fancy dish that feels special without too much fuss! With juicy shrimp and tender lobster in a buttery garlic sauce, it’s loaded with flavor.
The best part? It’s quick to make! I love serving it over pasta, and trust me, those rich and warm flavors make everyone feel like they’re at a fancy restaurant. 🍝
Key Ingredients & Substitutions
Shrimp: Fresh shrimp makes a big difference! If fresh isn’t available, frozen works well too—just make sure they’re thawed before cooking. You can also use scallops if you want to mix it up!
Lobster: For convenience, pre-cooked lobster meat is great. If you don’t have any, crab meat can be a tasty substitute. It changes the flavor slightly but still delicious!
Pasta: I love using angel hair for its light texture that pairs well with the sauce, but spaghetti or even fettuccine can work! If you’re gluten-free, try rice noodles or zucchini noodles for a healthy twist.
White Wine: A good quality dry white wine enhances the dish. If you prefer not to use wine, seafood broth is a fantastic substitute. Don’t skip the acidity; it brightens the flavors!
How Do I Make Sure the Shrimp are Cooked Just Right?
Cooking shrimp perfectly can be tricky! You want them nice and tender, not rubbery. Here’s how to nail it:
- Cook shrimp in a hot skillet for just 2-3 minutes on each side—watch them closely! They’ll go from gray to pink and opaque, which means they’re done.
- Remove them from the pan right away to prevent overcooking. They’ll continue to cook a bit after you take them off the heat.
With these tips, you’ll have restaurant-quality shrimp every time!
How to Make Lobster Shrimp Scampi
Ingredients You’ll Need:
For the Seafood:
- 1/2 pound shrimp, peeled and deveined (tails on for presentation)
- 1/2 pound cooked lobster meat, chopped
For the Pasta:
- 8 ounces spaghetti or angel hair pasta
For the Sauce:
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 5 cloves garlic, finely minced
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- 1/2 cup dry white wine (or seafood broth)
- Juice of 1 lemon
- 1/4 cup fresh parsley, finely chopped
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare. With a quick boil for the pasta, followed by sautéing the seafood and making the sauce, you’ll have a delicious dinner ready in no time! It’s perfect for a weeknight meal or when you want to impress guests.
Step-by-Step Instructions:
1. Cook the Pasta:
First, bring a large pot of salted water to a boil. Once boiling, cook the pasta according to the package instructions until it’s al dente. This usually takes around 8-10 minutes. Afterward, drain the pasta and set it aside, remembering to reserve about 1/2 cup of the pasta water for later!
2. Start the Sauce:
In a large skillet over medium heat, melt 2 tablespoons of butter together with 2 tablespoons of olive oil. This combination will give you a nice flavor. Once melted, add the minced garlic and, if you like a little heat, the red pepper flakes. Sauté this mixture for about 1-2 minutes, until the garlic becomes fragrant but isn’t browned—burnt garlic will taste bitter!
3. Cook the Shrimp:
Next, add the shrimp to the skillet. Cook them for about 2-3 minutes on each side until they’re pink and opaque. Remove the shrimp from the skillet and set them aside temporarily; we’ll add them back in later.
4. Add the Wine and Lobster:
Pour the white wine (or seafood broth) into the skillet and let it simmer for about 2 minutes to reduce slightly, which intensifies the flavor. After that, stir in the lemon juice and the remaining 2 tablespoons of butter. Allow the sauce to thicken a bit for another minute.
5. Combine Everything:
Now, add the cooked lobster meat to warm it through, which should take about 1-2 minutes. Then, return the shrimp to the pan. Finally, toss in the cooked pasta, leaning on that reserved pasta water when necessary to loosen the sauce—about a tablespoon or two at a time. Everything should get nice and coated in that garlic butter sauce!
6. Finish and Serve:
Stir in the chopped parsley for freshness and season with salt and pepper to taste. Plate your dish right away, garnishing with extra parsley and a sprinkle of grated Parmesan cheese. And voilà! Enjoy this lobster shrimp scampi that’s perfect for any occasion!
Can I Use Frozen Shrimp and Lobster for This Recipe?
Absolutely! Just ensure that you thaw them thoroughly before cooking. You can thaw frozen shrimp and lobster overnight in the fridge or quickly by placing them in a sealed bag under cold running water for about 15-20 minutes. They’ll taste just as delicious!
How Can I Make This Recipe Gluten-Free?
No problem! Simply swap out the traditional pasta for your favorite gluten-free pasta. There are many great options available, such as corn or rice-based pasta, which will work perfectly in this dish.
What Can I Substitute for White Wine?
If you’d prefer not to use wine, you can substitute it with seafood broth or even chicken broth. Just make sure to include a squeeze of lemon juice to maintain the acidity that enhances the dish’s flavors!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. To reheat, microwave gently or warm on the stove over low heat, adding a splash of broth or water to help loosen the sauce if needed.
