Amazing Shrimp and Langostino Lobster Linguine Recipe -
Amazing Shrimp and Langostino Lobster Linguine Recipe
  • READY IN 45 mins

Amazing Shrimp and Langostino Lobster Linguine

Recipe by  

"It was our turn to host the 'Dinner Club'. Our theme was Italian. This was a great entree that did not take hours in the kitchen and allowed me to enjoy our company. Great fun with great friends!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Bring a large pot of lightly salted and oiled water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  2. Heat olive oil in a large saucepan over medium-high heat; saute bacon, onion, garlic, and red pepper flakes in hot oil until onion is golden brown, 10 to 15 minutes. Stir white wine into bacon mixture; cook and stir until wine is absorbed, 2 to 4 minutes.
  3. Stir shrimp and langostino lobster into bacon mixture; saute until shrimp and langostino are pink, about 2 minutes.
  4. Reduce heat to medium and stir cooked linguine into shrimp mixture. Stir peas, pesto sauce, and half-and-half into shrimp-linguine mixture; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top servings with Parmigiano-Reggiano cheese.
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Reviews More Reviews

Jan 13, 2014

Amazing and I am so thrilled I had all the ingredients on hand. I used a sweet German white wine. This recipe is really unbelievable. My husband and I would take a bite and then exclaim its awesomeness.

Jan 03, 2014

This was amazing and easy and quick in 35-40 minutes we were eating. I used asparagus instead of peas because I don't like peas and it was really good too.


16 Ratings

Dec 24, 2013


May 18, 2014

I loved this recipe! No Langostino lobster in my area so I doubled the shrimp. I also used asparagus in place of peas as my husband prefers it. It was fantastic! This was my first time using Pesto and I will definitely use it more! Loved this recipe. Easy to follow and delicious.

Jul 16, 2015

I didn't add the parmesan because the dish has enough flavor! I did add in more red pepper flakes because I am a big fan of spicy food !! My fiancé loved it!!

May 01, 2015

This.Was.Fantastic. I had to omit the dairy because I can't eat it (and made my own pesto using a vegan parmesan cheese (halved it,) which is really easy to do). Seeing as I didn't have as much "sauce" I added a little more olive oil to the pasta to mix everything evenly throughout. I didn't have either peas or asparagus (or french beans, ....) so I roasted some grape tomatoes and tossed them on top. Pretty! Costco sells lobster with their other flash frozen fish. Totally worth the price. You'll even have enough left over lobster for salad the next day. Yum. PS Using a sun dried tomato pesto in this recipe is also delicious.

Apr 03, 2015

We enjoyed this recipe although I used assperigus instead of peas. I will make it again. Thanks

Jan 03, 2015

This is delicious. I used asparagus too as I don't like green peas. I am going to make for our Gourmet Dinner Club later in the month. Yum!


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  • Calories
  • 647 kcal
  • 32%
  • Carbohydrates
  • 50.8 g
  • 16%
  • Cholesterol
  • 212 mg
  • 71%
  • Fat
  • 30.1 g
  • 46%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 41.4 g
  • 83%
  • Sodium
  • 846 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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