Supreme Shrimp Seafood Linguine Recipe

Bring 4 liters (about 1 gallon) of water to a rolling boil in a large pot. Add 2 tbsp kosher salt. Add 12 oz linguine and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Pat the shrimp dry with paper towels and season lightly with a pinch of sea salt and 1/4 tsp black pepper.

If using raw lobster tails, poach or steam just until cooked through, cool slightly, and chop into bite-sized pieces. If using pre-cooked lobster meat, roughly chop and keep chilled until ready to add to sauce.

Sauté aromatics

In a large sauté pan over medium heat, add 1 tbsp olive oil and 3 tbsp butter. When butter is melted and the pan is hot, add the finely minced shallot and cook 2–3 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Build flavor base

Stir in 1 tbsp tomato paste and cook 1 minute to remove raw edge. Add 1 cup dry white wine to deglaze the pan, scraping any browned bits. Bring to a gentle simmer and reduce by about half, 3–5 minutes.

Add stock and tomatoes

Add 1 cup seafood stock (or clam juice) and 1 cup drained diced tomatoes. Simmer gently 4–6 minutes to meld flavors.

Finish sauce

Lower heat to medium-low. Stir in 3 oz heavy cream, 1 tbsp fresh lemon juice, 1/2 tsp paprika, 1/2 tsp black pepper, and 1/2 tsp hot sauce if using. Taste and season with sea salt as needed. Simmer 1–2 minutes to slightly thicken. If sauce becomes too thick, loosen with reserved pasta water, 1–2 tbsp at a time.

In a separate skillet over medium-high heat, add 1 tbsp olive oil and 1 tbsp butter. When foaming, add the seasoned shrimp in a single layer and sauté 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate (they will finish cooking in the sauce).

Add the chopped lobster meat to the simmering lobster sauce to warm through, 1–2 minutes.

Return the cooked shrimp to the sauce, stir to coat. Add the drained linguine directly to the pan with the sauce (or transfer sauce to the pot with pasta). Toss gently to combine, adding reserved pasta water 1–2 tbsp at a time if needed to achieve a silky, clingy sauce that coats the pasta (about 1/4–1/2 cup may be required).

Stir in 2 tbsp chopped fresh chives or parsley. Adjust seasoning with lemon juice, salt, and pepper to taste.

Divide the Supreme Shrimp Seafood Linguine among 4 plates or bowls. Spoon any remaining sauce over the top and garnish with additional chopped chives or parsley and a light dusting of paprika if desired. Serve immediately with lemon wedges and extra hot sauce on the side.