Lobster And Shrimp Primavera Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add linguine and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain linguine and set aside, tossing with a little olive oil to prevent sticking.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large wide skillet over medium-high heat. Add the minced shallot and sauté 1–2 minutes until translucent and fragrant.

Add the minced garlic and cook 30 seconds, stirring constantly so garlic does not brown.

Add the asparagus and bell pepper and sauté 2–3 minutes until they begin to soften. Add the zucchini and yellow squash and continue to sauté 2–3 more minutes until vegetables are crisp-tender.

Stir in the peas and cook 1 minute to heat through. Season vegetables lightly with 1/4 teaspoon of the salt and a pinch of the black pepper.

In a separate large skillet (or push vegetables to one side of the pan), heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add the shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and keep warm.

If using chilled cooked lobster meat, gently warm it in the skillet for 30–60 seconds with a little of the sauce (next step). If using raw lobster meat, cook until opaque and just firm (about 2–3 minutes depending on pieces). Remove and keep with shrimp.

With vegetables still in the skillet (or in the skillet used for shrimp), add the white wine and bring to a simmer over medium-high heat, scraping any browned bits from the bottom. Allow wine to reduce by about half, about 2–3 minutes.

Add the chicken or seafood stock and simmer 2 minutes to combine flavors. Stir in the lemon juice, red pepper flakes, remaining 3/4 teaspoon salt, and remaining black pepper.

If you prefer a silkier, slightly thickened sauce, stir the heavy cream into the pan and simmer 1 minute. If more thickening is desired, mix the cornstarch and cold water to make a slurry and whisk into the simmering sauce a little at a time until it reaches desired consistency (about 30–60 seconds).

Return the cooked shrimp and lobster to the skillet and gently toss to coat in the sauce. Warm through 1 minute — do not overcook seafood.

Add the drained linguine to the skillet with the sauce, vegetables, and seafood. Toss gently to combine, adding reserved pasta cooking water 1–2 tablespoons at a time as needed to loosen the sauce and help it cling to the pasta (use up to 1/2 cup).

Stir in the chopped parsley and 1 tablespoon grated Parmesan (if using). Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Divide the linguine among 4 plates or bowls. Spoon any remaining sauce, vegetables, and seafood over the top. Garnish with remaining Parmesan, extra parsley, and lemon wedges. Serve immediately.