Amazing Shrimp and Langostino Lobster Linguine

Amazing Shrimp and Langostino Lobster Linguine

Michael

"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

45 m servings 647 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 647 kcal
  • 32%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 41.4 g
  • 83%
  • Cholesterol:
  • 212 mg
  • 71%
  • Sodium:
  • 846 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 18
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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 a...

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.

Awesome recipe! Sautéed the onions and garlic in a couple of tablespoons of reserved bacon fat instead of olive oil. Added fresh asparagus after deglazing with the wine and cooked for two minu...

AMAZING!!!!!

This dish is rich and filling. It makes enough to serve a crowd and is also tasty the next day. Easy to prepare and also easy to reheat; just add a little milk and low heat. My husband loves th...

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 Pes...

Excellent recipe! I subbed some Chardonnay wine and used just fresh basil.I love garlic, so I used 6 cloves in the saute. Raves around the table.

I substituted 1/3 cup butter and 3/4cup milk for cream, Kirkland brand parmesan pesto for pesto and parmesan and I only used about 1/2 cup. Instead of peas I used about 1/2lb fresh zucchini a...

This recipe was amazing! I left out the peas because I just don't like peas, and made a couple of substitutions to make this a little more budget friendly. I used plain white cooking wine (in pl...

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