Garlic Butter Lobster Scampi with Linguine is an elevated seafood pasta dish that’s as luxurious as it is approachable. Chunks of tender lobster are gently simmered in a fragrant garlic butter and white wine sauce, then tossed with perfectly al dente linguine. It’s a refined take on classic scampi that’s simple enough for a weeknight dinner but elegant enough for date night or special occasions.
Why You’ll Love This Recipe
- Rich and luxurious, yet quick and easy to prepare
- Succulent lobster meat with bold garlic and lemon notes
- Elegant presentation with minimal effort
- Restaurant-quality meal ready in just 30 minutes
- Customizable spice level with red pepper flakes
- Fresh parsley and lemon juice brighten every bite
- Perfect balance of savory butter, wine, and seafood flavors
- Ideal for special occasions or indulgent weeknight dinners
- Easily scaled up for dinner parties
- A delicious way to make use of pre-cooked lobster meat
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
linguine
olive oil
unsalted butter
garlic cloves, finely minced
shallot, finely chopped
red pepper flakes (optional)
dry white wine
lemon juice
salt
black pepper
cooked lobster meat (tail or claw), roughly chopped
fresh parsley, chopped
freshly grated Parmesan (optional)
directions
- Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package instructions. Reserve ½ cup of the pasta water, then drain the rest.
- In a large skillet over medium heat, warm the olive oil and 2 tablespoons of the butter.
- Add the minced garlic, chopped shallot, and red pepper flakes if using. Sauté for 1–2 minutes until fragrant but not browned.
- Pour in the white wine and lemon juice. Let the mixture simmer for 3–4 minutes to reduce slightly and intensify the flavor.
- Stir in the remaining butter, salt, and black pepper. Add the chopped lobster meat and cook gently for 2–3 minutes until just warmed through.
- Add the cooked linguine to the skillet and toss to coat in the sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
- Finish the dish with chopped fresh parsley and a light dusting of grated Parmesan, if desired.
- Serve immediately with lemon wedges on the side.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Calories: Approximately 520 kcal per serving
Variations
- Spicy Version: Increase the red pepper flakes or add a dash of cayenne pepper for heat.
- Creamy Option: Stir in ¼ cup of heavy cream or mascarpone for a richer sauce.
- Shrimp Addition: Combine lobster with shrimp or scallops for a mixed seafood scampi.
- Herb Twist: Swap parsley for basil or tarragon for a unique herbal note.
- Tomato Accent: Add halved cherry tomatoes for a fresh burst of acidity.
- Citrus Upgrade: Zest the lemon before juicing to enhance the brightness of the dish.
- Pasta Alternatives: Use fettuccine, spaghetti, or even gluten-free pasta.
- White Wine Substitute: Use seafood broth or a splash of lemon juice for a non-alcoholic version.
- Garlic Lover’s Style: Add roasted garlic or garlic confit for deeper flavor.
- Elegant Garnish: Top with microgreens or a drizzle of truffle oil before serving.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat with a splash of water, broth, or wine to loosen the sauce. Avoid microwaving for too long, as lobster can become rubbery if overcooked during reheating.
FAQs
Can I use frozen lobster?
Yes, thaw frozen cooked lobster meat completely and pat dry before using.
What kind of wine is best for scampi?
A dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay works best.
Can I substitute another protein?
Yes, shrimp, scallops, crab, or even white fish can be used in place of lobster.
Do I need to cook the lobster first?
This recipe uses pre-cooked lobster meat. If starting with raw lobster, boil or steam it before using.
Is this dish spicy?
It’s mild by default. Add red pepper flakes to your preferred heat level.
Can I make this dish ahead of time?
It’s best served fresh, but you can prep the garlic, shallots, and lobster in advance to speed up cooking.
How do I avoid overcooking the lobster?
Add it only in the last 2–3 minutes of simmering—just enough to warm through.
Is Parmesan necessary?
No, it’s optional and non-traditional for seafood pasta, but adds richness if you enjoy it.
Can I use lemon juice instead of wine?
Yes, though it will be tangier. Use in smaller quantities and balance with extra butter or broth.
What side dishes pair well?
A light salad, steamed asparagus, or crusty garlic bread pairs beautifully with this pasta.
Conclusion
Garlic Butter Lobster Scampi with Linguine brings the elegance of a fine seafood dish to your home kitchen in just 30 minutes. With its combination of rich garlic butter, bright citrus, and tender lobster, it’s a dish that feels indulgent without being overly complex. Whether for a romantic dinner, a holiday celebration, or a luxurious weeknight meal, this scampi-style pasta promises flavor, comfort, and impressive presentation.
PrintGarlic Butter Lobster Scampi with Linguine
Indulge in luxury with this Garlic Butter Lobster Scampi with Linguine—tender lobster meat simmered in a buttery garlic and white wine sauce, tossed with al dente linguine and finished with lemon, parsley, and a touch of heat. Elegant yet simple, this seafood pasta is perfect for date nights, special dinners, or any evening that needs a little decadence.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course / Pasta
- Method: Sautéed
- Cuisine: Italian-American / Seafood
Ingredients
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12 oz linguine
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2 tbsp olive oil
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4 tbsp unsalted butter, divided
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6 garlic cloves, finely minced
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1 small shallot, finely chopped
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1/4 tsp red pepper flakes (optional)
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1/2 cup dry white wine
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Juice of 1 lemon
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1/2 tsp salt
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1/4 tsp black pepper
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1 lb cooked lobster meat (tail or claw), roughly chopped
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1/4 cup fresh parsley, chopped
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Freshly grated Parmesan (optional)
Instructions
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Cook the Pasta:
Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve ½ cup of the pasta water, then drain the rest. -
Make the Garlic Butter Base:
In a large skillet, heat olive oil and 2 tbsp butter over medium heat. Add minced garlic, chopped shallot, and red pepper flakes. Sauté for 1–2 minutes until fragrant. -
Deglaze with Wine and Lemon:
Add white wine and lemon juice. Simmer for 3–4 minutes to reduce slightly. -
Add Lobster & Butter:
Stir in the remaining 2 tbsp butter, salt, and pepper. Add lobster meat and let simmer gently for 2–3 minutes until just heated through. -
Toss with Pasta:
Add drained linguine to the skillet and toss to coat in the sauce. Add reserved pasta water as needed to loosen.
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Garnish & Serve:
Sprinkle with chopped parsley and optional Parmesan. Serve hot with lemon wedges
Notes
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Substitute lobster with shrimp or scallops for variation.
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For a creamier version, stir in ¼ cup of heavy cream before adding the lobster.
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Use fresh pasta for an even more elevated finish.