Shrimp and Lobster Linguine Recipe

This is a great family meal, it’s real easy to prepare. This is a great meal to fix and cook for a party. The shrimp and lobster needs to be fresh, the fresh seafood makes this dish so better. You can cook and service this meal anytime you like. If you cook this recipe you’ll be number one with anyone.


3 Tablespoons Butter

2 Tablespoons minced, Garlic

2/3 Cup dry, White Wine

3 Tablespoons fresh, Lemon Juice

3 Cups heavy Whipping Cream

1/2 Teaspoon Salt

1/4 Teaspoon ground, Black Pepper

1/4 Teaspoon ground, Red Pepper

2 Pounds fresh large Shrimp, peeled and deveined (tails left on)

2  (10-ounce) fresh lobster tails, cooked and chopped (about 2 Cups)

6 Cups fresh baby Spinach leaves

1 (1 Pound) box Linguine, cooked


1. In a large Dutch oven, melt butter over medium heat. Add garlic; cook for 2 minutes, stirring constantly.

2. Add wine and lemon juice; cook for 4 minutes. Add cream, salt, pepper and red pepper.

3. Cook 15-20 minutes or until thickened slightly. Add shrimp and cook 3-4 minutes or until shrimp are pink and firm.

4. Add lobster and spinach and cook 1-2 minutes or until spinach is wilted.

5. Serve over hot cooked pasta.

Thanks for reading this recipe, let me know if you like this recipe. This recipe and other shrimp, lobster and linguine recipes will be in a cookbook that i will be selling here very shortly.

Servings: 6-8

Total Cook Time: 32-35 minutes

NOTE: If sauce needs more thickening, make a slurry using cornstarch and water to add to the sauce.


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