Lobster Shrimp Scampi is a gorgeous dish packed with tender shrimp and rich lobster, all tossed in a buttery garlic sauce! It’s quick to make and tastes like a fancy dinner out.
This dish is perfect for special nights or whenever you want to impress your friends! I love serving it over pasta for a delightful meal that feels luxurious without all the fuss.
Key Ingredients & Substitutions
Lobster Meat: Fresh is best, but if you can’t find it, consider using frozen lobster meat. It still works well and saves prep time. Alternatively, use crab or just double the shrimp for a simpler dish.
Shrimp: Use large or jumbo shrimp. If you have a shellfish allergy, swap them with chicken or firm tofu for a different twist!
Pasta: Spaghetti or angel hair give that classic feel. Gluten-free pasta is also a good option if you need to avoid gluten. Quinoa or zoodles (zucchini noodles) can light things up.
White Wine: A dry white wine enhances the flavor. If you prefer not to use wine, substitute it with chicken or vegetable broth and a splash of vinegar for acidity.
Butter: Unsalted butter is ideal to control salt levels. If you want a lighter dish, you could use olive oil instead of butter entirely!
How Do I Prevent Garlic from Burning?
Garlic gives a lovely flavor, but it can burn quickly. Pay attention when sautéing, and keep the heat at medium. Here’s how to safely incorporate garlic:
- Melt butter and olive oil together before adding the minced garlic.
- Stir frequently for about 1-2 minutes until fragrant, but watch for browning. Remove it from the heat if it starts to color.
How Can I Make a Creamier Sauce?
If you’re after a creamier finish, stir in a splash of heavy cream or sour cream after adding the wine. It’ll add richness and a smooth texture:
- Add 1/4 cup of cream after the wine has reduced.
- Mix well, then add your seafood back into the skillet.
Enjoy making your Lobster Shrimp Scampi! It’s easier than it sounds and so rewarding!
How to Make Lobster Shrimp Scampi
Ingredients You’ll Need:
Seafood:
- 1/2 lb lobster meat, chopped into bite-sized pieces
- 1/2 lb large shrimp, peeled and deveined (tails on or off, as preferred)
Pasta:
- 8 oz spaghetti or angel hair pasta
Sauce Base:
- 4 tbsp unsalted butter
- 3 tbsp olive oil
- 5-6 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes (optional, for heat)
- 1/2 cup dry white wine
- Juice of 1 lemon (about 2 tbsp)
- 1/4 cup fresh parsley, finely chopped
- Salt and freshly ground black pepper, to taste
Extras:
- Grated Parmesan cheese (optional, for serving)
- Crusty bread, for serving (optional)
How Much Time Will You Need?
This delightful dish takes about 30 minutes to prepare. It’s quick enough for a weeknight dinner but fancy enough for special occasions!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your spaghetti or angel hair and cook according to the package instructions until it’s al dente (that means it’s still a little firm when you bite it). Remember to reserve about 1/4 cup of pasta water before you drain the pasta. Set the drained pasta aside.
2. Sauté the Garlic:
In a large skillet over medium heat, melt 2 tablespoons of butter along with the olive oil. Add the minced garlic and, if you like a bit of spice, the crushed red pepper flakes. Sauté this mixture for 1-2 minutes until it’s fragrant; just make sure you don’t let the garlic brown!
3. Cook the Shrimp:
Add the shrimp to the skillet and season them with salt and black pepper. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. After cooking, remove the shrimp from the skillet and set them aside.
4. Cook the Lobster:
In the same skillet, toss in the lobster meat and cook it for 1-2 minutes until it’s warmed through. Once done, remove the lobster and set it aside with the shrimp.
5. Create the Sauce:
Pour the white wine and lemon juice into the skillet, making sure to scrape up any tasty bits stuck to the bottom. Let the mixture simmer and reduce slightly for about 2-3 minutes.
6. Finish the Sauce:
Lower the heat and stir in the remaining 2 tablespoons of butter. Keep stirring until the butter has melted completely and the sauce is nice and smooth.
7. Combine the Seafood:
Return the cooked shrimp and lobster to the skillet. Toss everything gently to ensure that the seafood is well-coated in the luscious sauce.
8. Add the Pasta:
Add the cooked pasta into the skillet and gently mix it all together. If the sauce feels too thick, add a bit of the reserved pasta water—one tablespoon at a time—until you reach your desired consistency.
9. Season and Garnish:
Stir in the chopped parsley and taste the dish. Adjust the seasoning with more salt and pepper as needed.
10. Serve:
Serve your Lobster Shrimp Scampi immediately, garnished with some extra parsley and grated Parmesan cheese if you like. Don’t forget to have some crusty bread on the side for soaking up that delicious sauce!
Enjoy your flavorful and elegant Lobster Shrimp Scampi! Bon appétit!
Can I Use Frozen Lobster and Shrimp?
Yes! Frozen lobster and shrimp can be great alternatives. Just make sure to thaw them in the refrigerator overnight or run them under cold water before cooking for the best texture. Pat them dry before adding to the skillet to avoid excess moisture.
What Other Pasta Can I Use?
While spaghetti and angel hair are traditional choices, you can use any pasta you like. Fettuccine, linguine, or even gluten-free options work beautifully. Just be sure to cook according to the package instructions for the best results!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, avoid the microwave if possible; instead, opt for a skillet over low heat, adding a splash of broth or water to keep it moist.
Can I Make This Dish Without Wine?
Absolutely! If you’d rather not use wine, you can substitute it with an equal amount of chicken or vegetable broth along with a splash of lemon juice for acidity. It will still be flavorful!
