Ingredients
Scale
- 1 pound linguine
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1 pound lobster meat, cooked and chopped
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- Grated Parmesan cheese, for serving (optional)
Feel free to substitute shrimp if lobster isn’t available. And if you prefer a non-alcoholic version, use chicken broth in place of the wine.
Instructions
- Start by cooking the linguine according to package instructions. Make sure to generously salt the water—it should taste like the sea. Once cooked, reserve a cup of pasta water and drain the rest.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. My kitchen always smells like home whenever garlic hits the pan.
- Pour in the white wine and let it simmer for a couple of minutes, allowing the alcohol to cook off. This step adds a depth of flavor that reminds me of the stories my dad used to tell over his pots of simmering goodness.
- Stir in the cooked lobster meat, lemon juice, and red pepper flakes. Season with salt and pepper. Cook for another 2-3 minutes, just until the lobster is warmed through.
- Add the remaining 2 tablespoons of butter and the cooked linguine to the skillet. Toss everything together, using a splash of reserved pasta water to loosen the sauce if needed.
- Sprinkle with fresh parsley and a little more lemon juice to brighten the flavors. If you’re feeling indulgent, a touch of grated Parmesan never hurts.
- Serve immediately, letting each plate be a testament to the love and simplicity of home cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Lobster Scampi with Linguine, recipe, cooking, food
