Lobster Scampi Linguini
A luxurious yet easy-to-prepare dish combining succulent lobster with linguini in a rich, buttery garlic sauce for special occasions or everyday indulgence.
Ingredients
Pasta and Lobster
- 8 ounces linguini Can substitute with gluten-free pasta
- 2 pieces lobsters, cooked and diced Fresh or frozen, ensure they are properly cooked
Flavor Base
- 4 tablespoons butter Can substitute with olive oil for a lighter option
- 4 cloves garlic, minced Fresh garlic enhances flavor
- ¼ teaspoon red pepper flakes Adjust to taste for spiciness
- ½ cup white wine Use a dry white like Sauvignon Blanc
- ¼ cup fresh lemon juice Freshly squeezed is best
- Salt and black pepper to taste seasoning Adjust to personal preference
- Chopped parsley for garnish parsley Add vibrant color to the dish
Instructions
Preparation
- Gather all ingredients. Dice cooked lobsters into bite-sized pieces, mince the garlic, and juice the lemons.
Cooking
- Boil salted water and cook the linguini according to package instructions until al dente, then drain.
- Melt the butter in a large skillet over medium heat.
- Sauté the minced garlic and red pepper flakes for 1-2 minutes until fragrant.
- Add wine and lemon juice, bringing the mixture to a simmer for a couple of minutes.
- Incorporate the diced lobster into the sauce and season with salt and black pepper.
- Toss in the cooked linguini until coated in the sauce and heated through.
- Finish with additional lemon juice or red pepper flakes if desired before serving.
Notes
For best results, avoid overcooking the pasta and garlic. Customize with vegetables if desired, and serve with a fresh salad or garlic bread.