Prep 15 mins
Cook 20 mins
I had this at Clay Hill Farm in Ogunquit, Maine this summer. It is by far the best seafood scampi I have ever eaten! (The prep time does not include cooking the lobster).
- 1 1⁄4 lbs lobsters or 4 ounces cooked lobster meat
- 8 large shrimp, peeled & deveined, leave tails on
- 10 scallops
- 1⁄2 lb lemon-pepper linguine
- 2 tablespoons olive oil
- 1 1⁄2 cups white wine
- 1⁄2 lemon, juice of
- 2 tablespoons chopped fresh parsley
- 1 garlic clove, chopped
- 1⁄4 cup salted butter
- If using a whole lobster, cook it in simmering water for 20 minutes.
- Let cool and pick out meat.
- Bring a large pot of salted water to a boil for the pasta.
- When boiling, add pasta, stirring occasionally.
- Heat the olive oil in a large sauté pan.
- Add the shrimp and scallops to sauté pan.
- Stir immediately to coat the seafood with the oil.
- Let cook a minute or two, until the shrimp turn pink.
- Add the white wine and bring to a simmer.
- Let simmer until the liquid is reduced a little.
- Add the lemon juice, chopped parsley, garlic and lobster meat.
- Turn off the heat on the stove and add the butter to the pan.
- Let it slowly melt into the sauce as you swirl the pan.
- Drain the pasta, add to the sauté pan and toss.
- Serve immediately!
I was looking for a seafood pasta recipe that wasn't overly high in fat. This was delicious! I used 1 lb of scallops, 1/2 lb of shrimp an 1/2 lb of imitation crabmeat. I reduced the butter, used regular angel hair, 3 cloves of garlic and topped with shredded parmesain. I will definitely use this recipe again. Thank you for posting!