HOW TO MAKE THE BEST SEAFOOD PASTA | CRAB + SHRIMP + LOBSTER | EASY 30 MINUTE RECIPE

Boil linguine pasta according to package instructions.

Cut 2 lobster tails in the middle using kitchen shears or a knife, then remove the meat and chop it up.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat.

Add 1 pound of deveined and peeled shrimp and the chopped lobster meat to the skillet.

Season with 1 tablespoon of cajun seasoning and 1 tablespoon of onion powder, then cook until done.

Remove the shrimp and lobster from the skillet and set aside in a bowl.

In the same skillet, add 1 tablespoon of butter and allow it to melt.

Add 2 diced shallots to the skillet and cook until softened, then add 1 tablespoon of minced garlic and cook briefly to avoid burning.

Deglaze the skillet with 1/2 cup of white wine, scraping up any bits from the bottom.

Once the wine has reduced, add 2.5 cups of heavy cream or half and half and season with salt and pepper to taste.

Add about 1/4 cup of parmesan cheese to thicken the sauce, stirring to combine.

Reduce heat to low and toss the cooked linguine in the sauce, ensuring all pasta is coated.

Add the cooked shrimp, lobster, and some fresh parsley to the pasta, mixing well before serving.

Equipment Needed

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